Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water.

While the pasta cools, halve the cherry tomatoes and mozzarella balls. In a mixing bowl, combine cooled pasta with the tomatoes and mozzarella.

Chiffonade the fresh basil and gently fold into the salad mixture.

In a small bowl, whisk together the olive oil, white balsamic vinegar, minced garlic, salt, and pepper until combined.

Drizzle the dressing over the salad and toss gently until well coated.

Let the salad rest for at least 30 minutes at room temperature to meld the flavors.

Just before serving, toss again, adjusting seasoning as necessary.