Fill a large pot with water and add salt. Bring to a rolling boil, then add pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.

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

Add the cooled pasta to the mixing bowl and gently fold to combine without squishing the mozzarella.

Prepare fresh basil by stacking and slicing it into ribbons. Add to the salad mixture and stir gently.

In a separate bowl, whisk olive oil, white balsamic vinegar, minced garlic, salt, and pepper together. Pour over pasta salad and toss to coat.

Cover with plastic wrap and let sit at room temperature for 30 minutes to meld flavors.

Before serving, give a final toss, taste, and adjust seasoning with salt or pepper as needed. Serve at room temperature.