Start by bringing a large pot of salted water to a boil. Add your chosen pasta and cook according to package instructions until al dente. Drain and let cool slightly.

While the pasta cools, slice your cherry tomatoes in half and tear fresh basil leaves into smaller pieces.

In a large mixing bowl, combine the cooled pasta, halved tomatoes, mozzarella balls, and basil. Drizzle with olive oil and balsamic vinegar.

Sprinkle salt and freshly cracked black pepper over your salad. Toss gently until everything is nicely coated in dressing while keeping those mozzarella balls intact.

Let the salad sit in the fridge for about 15-30 minutes before serving to allow flavors to mingle.