Bring a pot of water to a boil. Season the water generously with kosher salt, then add the pasta. Cook the pasta just until it’s al dente according to the package instructions. Drain the pasta in a colander and rinse it lightly with cold water to stop the cooking process. Set the cooled pasta aside.

While the pasta is cooking, drain the mozzarella balls and cut them in half. Slice the cherry tomatoes in half and add them to a mixing bowl along with the halved mozzarella balls.

Once the pasta has cooled, add it to the mixing bowl with the mozzarella and tomatoes. Toss in the slivered basil to combine all the ingredients together.

In a small bowl or mason jar with a lid, combine olive oil, white balsamic vinegar, minced garlic, 1 teaspoon of kosher salt, and freshly ground black pepper. Mix or shake well to combine the dressing ingredients thoroughly.

Drizzle the prepared dressing over the pasta salad in the mixing bowl. Toss everything gently to coat evenly. Taste and adjust the seasoning if necessary. For the best flavor, let the salad sit for about 30 minutes to allow the ingredients to meld. The salad can be refrigerated for up to 3 days.