Cook the Pasta: Bring a large pot of water to a boil. Add the pasta and cook until al dente, following the package directions. Drain and rinse under cold water to stop the cooking. Transfer to a large mixing bowl.

Assemble the Salad: To the cooled pasta, add the halved cherry tomatoes, mozzarella balls, and torn basil leaves.

Prepare the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, minced garlic, salt, and black pepper until well combined.

Combine and Toss: Pour the dressing over the pasta salad and gently toss everything together until evenly coated.

Chill and Serve: Cover and refrigerate the salad for about 30 minutes to allow the flavors to meld. Serve chilled.