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

In a mixing bowl, combine halved cherry tomatoes and mozzarella balls.

Add the cooled pasta and fresh basil to the bowl, gently folding everything together.

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

Drizzle dressing over the salad and gently toss to combine.

Let the salad sit at room temperature for 30 minutes before serving for the flavors to meld.