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

In a large bowl, combine the cooled pasta with halved grape or cherry tomatoes, fresh mozzarella balls, and torn basil leaves. Gently toss to mix.

Drizzle olive oil over the combined ingredients in the bowl and toss gently to coat.

Sprinkle salt and freshly ground black pepper to taste and toss again. Taste and adjust seasonings as necessary.

Transfer the toss salad to a serving dish, arranging ingredients for visual appeal.

Drizzle balsamic glaze over the salad in a zigzag pattern before serving.

Serve immediately, or refrigerate for up to 2 hours for deeper flavors.