Begin by bringing a large pot of salted water to a rolling boil. Add your short pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Once done, drain the pasta in a colander and rinse under cold water.

While the pasta cooks, halve your cherry tomatoes and mozzarella balls. Gather these ingredients in a mixing bowl and chop fresh basil into thin ribbons.

Once the pasta has cooled, add it to the bowl with halved mozzarella and cherry tomatoes. Gently stir to combine all the ingredients.

In a separate small bowl, whisk together olive oil, balsamic vinegar, minced garlic, kosher salt, and black pepper. Drizzle it over the pasta salad and mix well.

Toss the salad to coat all ingredients thoroughly and let it rest for about 30 minutes at room temperature.

Before serving, give the salad another gentle toss. Garnish with additional fresh basil if desired.