Begin by bringing a large pot of salted water to a rolling boil over high heat. Add your favorite pasta shape, cooking until al dente, usually about 8-10 minutes.

Once cooked, drain the pasta and rinse it under cold water to stop the cooking process. Set aside to let excess water drain.

In a large mixing bowl, halve the cherry tomatoes and add them along with the mozzarella balls. Gently stir to combine.

Once the pasta has cooled and drained, add it to the mixing bowl with the tomatoes and mozzarella. Gently toss together.

Slice a handful of fresh basil leaves and sprinkle them over the pasta mixture. Toss gently to combine.

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

Pour the dressing over the pasta salad mixture and toss gently to ensure every ingredient is well-coated.

Allow the salad to sit at room temperature for at least 30 minutes before serving.