Bring a large pot of salted water to a rolling boil. Cook the pasta according to package instructions, about 8-10 minutes, until al dente. Drain and rinse under cold water.

In a large bowl, combine halved cherry tomatoes and mozzarella balls, tossing gently to mix.

Add the cooled pasta to the bowl with tomatoes and mozzarella, folding gently to combine.

Thinly slice the fresh basil and toss it into the salad just before serving.

In a separate bowl, whisk together olive oil, white balsamic vinegar, minced garlic, kosher salt, and black pepper.

Drizzle the dressing over the pasta salad and gently toss to coat all ingredients.

Let the salad sit at room temperature for at least 30 minutes to allow flavors to meld.

Toss again before serving and garnish with extra basil leaves if desired.