1-Bring a pot of water to a boil and season generously with kosher salt. Add the pasta and cook until just al dente, then drain and rinse lightly with cold water before setting aside to cool.

2-While the pasta cooks, drain the mozzarella balls and halve them. Slice the cherry tomatoes in half and place them in a mixing bowl along with the mozzarella and basil.

3-Combine the cooled pasta with the tomatoes, mozzarella, and basil in the mixing bowl.

4-In a small bowl or mason jar, whisk or shake together the olive oil, white balsamic vinegar, garlic, kosher salt, and black pepper to make the dressing.

5-Drizzle the dressing over the pasta mixture and toss gently to coat everything evenly. Taste and adjust seasoning as needed, then let the salad rest for about 30 minutes before serving. It can be refrigerated for up to 3 days.