Begin by filling a large pot with water, generously salting it, and bringing it to a rolling boil over high heat. Add your small shaped pasta and cook it for about 8 minutes, or until it reaches al dente. Once cooked, drain the pasta in a colander and rinse it under cold water.

While the pasta cools, grab a medium-sized mixing bowl and whisk together the extra virgin olive oil, white balsamic vinegar, minced garlic, kosher salt, and black pepper until well combined.

In a large mixing bowl, combine the cooled pasta, ripe cherry tomatoes, mozzarella balls, and fresh basil. Gently toss the ingredients together with a spatula.

Pour the prepared dressing over the pasta mixture and gently toss everything together until fully coated. Take care not to overmix.

Transfer your dressed salad to the refrigerator and let it chill for at least 30 minutes to allow the flavors to meld.