Fill a large pot with water and add a generous pinch of salt, then bring it to a boil. Add short pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and cool under cold running water.

In a small mixing bowl, whisk together olive oil, balsamic glaze, minced garlic, salt, and pepper until well combined. The dressing should be smooth.

In a large bowl, combine cooled pasta, cherry tomatoes, mozzarella balls, and basil. Pour the dressing over and mix gently.

Toss gently with salad tongs, cover with plastic wrap, and refrigerate for at least 10 minutes before serving.

Before serving, drizzle extra balsamic glaze on top and toss gently. Serve chilled or at room temperature.