Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain and rinse with cold water to cool.

Drain the mozzarella and cut the balls in half. Halve the cherry tomatoes. Add both to a large mixing bowl.

Add the cooled pasta and sliced basil to the bowl with the mozzarella and tomatoes. Toss gently to combine.

In a small bowl or jar, whisk together the olive oil, white balsamic vinegar, garlic, salt, and pepper until emulsified.

Pour the dressing over the pasta mixture and toss until evenly coated.

 

Let the salad sit at room temperature for 15–30 minutes before serving to allow the flavors to meld.Optional: Reserve 1/2 cup of pasta water before draining and add a splash if needed to loosen the dressing.