Cook the pasta according to the package instructions in salted boiling water. Stir occasionally to prevent sticking. Once cooked, drain it in a colander and let it cool completely.

In a large mixing bowl, combine the cooled pasta with the halved cherry tomatoes, mozzarella balls, and chopped fresh basil. Stir gently to avoid breaking the mozzarella.

In a separate bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper until well blended. Taste and adjust seasoning as necessary.

Drizzle the dressing over the pasta salad mixture. Toss gently to ensure the ingredients are evenly coated.

Serve the salad either chilled or at room temperature.