In a large pot, bring salted water to a rolling boil and add pasta. Cook according to the package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water.

In a mixing bowl, add halved cherry tomatoes and mozzarella balls. Stir gently to combine.

Once the pasta has cooled, add it to the bowl with tomatoes and mozzarella and gently fold together.

Slice fresh basil into thin ribbons and toss into the salad.

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

Drizzle the dressing over the pasta salad and toss gently to coat evenly.

Allow the dressed salad to sit at room temperature for about 30 minutes.

Transfer the salad to a serving bowl, optionally garnish with extra basil, and serve.