Bring a large pot of salted water to a rolling boil over high heat. Add your chosen pasta and cook until al dente, usually about 8-10 minutes. Once cooked, drain the pasta in a colander and rinse under cold water until completely cooled.

While the pasta cools, take around 1 cup of cherry tomatoes and slice them in half. Next, cut approximately 1 cup of fresh mozzarella balls in half, creating bite-sized pieces. Set both aside on a cutting board.

In a large mixing bowl, combine the cooled pasta with the halved cherry tomatoes, mozzarella, and a generous handful of thinly sliced fresh basil. Gently toss everything together.

In a small jar or bowl, add 1/3 cup of olive oil, 2 tablespoons of white balsamic vinegar, and 1 minced garlic clove (if desired). Season with salt and pepper to taste. Secure the jar lid and shake vigorously.

Drizzle the dressing over the pasta salad mixture in the bowl. Using a spatula, gently toss all ingredients to ensure they are evenly coated with the dressing.

Allow the dressed salad to sit at room temperature for about 30 minutes before serving to let the flavors meld beautifully.