Begin by bringing a large pot of salted water to a rolling boil. Add the farfalle pasta and cook according to the package instructions, typically about 10-12 minutes for al dente texture. Once cooked, drain the pasta in a colander and rinse it under cold water to halt the cooking process and cool it off. Toss the pasta with 1 tablespoon of olive oil to prevent sticking and set it aside.

In a small mixing bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, 1 tablespoon of red wine vinegar, and 2 minced garlic cloves. Add in 2 tablespoons of mayonnaise, 1 teaspoon of dried oregano, and a pinch of salt and pepper to taste. Continue whisking until the dressing is smooth and well combined.

In a large mixing bowl, combine the cooled farfalle pasta, halved cherry tomatoes, and sliced bocconcini balls. Sprinkle ¼ cup of freshly chopped basil on top. Pour approximately ¾ of the prepared dressing over the mixture and gently toss with a spatula until all ingredients are beautifully coated.

Taste the Easy Caprese Pasta Salad for seasoning. Adjust with additional salt, pepper, or dressing as desired. Serve the salad immediately or let it marinate for enhanced flavors.