Begin by bringing a large pot of water to a rolling boil over high heat. Once boiling, season with kosher salt and add your pasta. Cook until al dente, about 8-10 minutes. Drain and rinse under cold water.

In a large mixing bowl, combine halved cherry tomatoes and mozzarella balls. Stir gently to mix the ingredients evenly.

Once the pasta has cooled, add it to the bowl with the tomatoes and mozzarella. Gently fold the pasta into the mixture.

Slice fresh basil leaves into thin ribbons and fold into the pasta salad just before serving.

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

Pour the dressing over the pasta salad mixture and gently toss to coat all ingredients evenly.

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

Give the salad a final gentle toss, and serve with extra basil leaves as garnish.