Start by bringing a large pot of salted water to a rolling boil. Add the pasta and cook until al dente, about 8-10 minutes.

Drain the pasta in a colander and rinse under cold water to stop the cooking process.

In a mixing bowl, add halved cherry tomatoes and mozzarella balls, and toss lightly.

Once the pasta is cool, combine it with the tomatoes and mozzarella, and add fresh basil leaves.

In a small bowl, whisk together olive oil, white balsamic vinegar, minced garlic (if using), kosher salt, and black pepper.

Drizzle the dressing over the salad and toss gently to coat.

Let the pasta salad rest at room temperature for about 30 minutes to allow flavors to meld.