Begin by filling a large pot with water and bringing it to a rolling boil over high heat. Once boiling, season with kosher salt and add your pasta.

Cook the pasta for 8–10 minutes until al dente, stirring occasionally to prevent sticking. Drain and rinse under cold water.

In a large bowl, combine halved cherry tomatoes and mozzarella balls, mixing gently.

Add the cooled pasta and fresh basil to the mixture, tossing gently to combine.

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

Pour the dressing over the pasta mixture, tossing gently to coat all ingredients.

Cover and let the salad rest at room temperature for at least 30 minutes to allow flavors to meld.