Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add 1 pound of pasta and cook according to package instructions (8-10 minutes). Drain and rinse under cold water.

Prepare the Vegetables: In a mixing bowl, combine 3 cups halved cherry tomatoes, 1/4 cup red onion, 1/4 cup basil, and 2 minced garlic cloves. Mix well.

Whisk the Dressing: In a small bowl, whisk together 1/4 cup balsamic vinegar and 1/2 cup olive oil. Season with salt and pepper.

Toss the Salad: Pour the dressing over the tomato mixture and gently toss to coat. Let sit for 10-15 minutes.

Combine the Mixtures: Once the pasta is cooled, add it to the tomato mixture and mix gently to combine.

Add Cheese: Fold in 1 cup diced mozzarella and 1/2 cup grated parmesan cheese carefully.

Optional Crunch: Sprinkle 1/4 cup toasted pine nuts on top if desired.

Chill and Serve: Refrigerate for at least 30 minutes before serving. Adjust seasoning if needed.