Cook the pasta in a large pot of salted boiling water until al dente, usually 8–10 minutes. Drain and let it cool.

Rinse the pasta under cold water to stop the cooking process. Allow it to cool in the colander.

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

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

Slice fresh basil and add it to the pasta mixture, tossing gently to distribute.

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

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

Let the salad sit at room temperature for about 30 minutes before serving to let flavors meld.