Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8 to 10 minutes. Drain and rinse under cold water.

While the pasta cools, rinse and halve the cherry tomatoes and place them in a mixing bowl with mozzarella balls.

Gently fold cooled pasta into the mixing bowl with the tomatoes and mozzarella, tossing to combine.

Slice fresh basil into ribbons and add to the bowl, tossing to mix.

Whisk together olive oil, vinegar, garlic, salt, and pepper in a separate bowl until emulsified.

Drizzle dressing over the pasta salad and toss gently to coat without breaking the ingredients.

Cover and chill in the refrigerator for at least 30 minutes before serving.