Prepare the Dressing: In a medium bowl or jar, combine olive oil, balsamic vinegar, lemon juice, minced garlic, Italian seasoning, salt, and black pepper. Whisk or shake until well combined and set aside.

Cook the Pasta: Bring salted water to a boil. Add pasta and cook until al dente (about 8-10 minutes). Drain, rinse under cold water to cool.

Mix the Salad: In a large mixing bowl, toss together the cooled pasta, grape tomatoes, mozzarella, and basil leaves.

Dress the Salad: Drizzle the vinaigrette over the salad, gently mix to combine, and let rest for 10-15 minutes before serving.

Serve and Store: Serve immediately or transfer to an airtight container. Toss with 3/4 of the dressing for make-ahead convenience. Refrigerate for up to 3 days.