Step 1

Bring a large pot of salted water to a boil. Meanwhile, mince 2 garlic cloves and place in a large bowl. Add 3 tablespoons olive oil, 3 tablespoons balsamic vinegar, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper, and whisk to combine and emulsify.

Step 2

Add 1 pound dry short pasta to the boiling water and cook until al dente, about 10 minutes or according to package directions. Meanwhile, halve 2 pints cherry or grape tomatoes (or quarter if large) and add it to the bowl of dressing.

Step 3

Drain the pasta in a colander and run briefly under cool water to lightly cool the pasta down. Drain well again. Add to the bowl of dressing and toss thoroughly to combine. Let sit for 10 minutes, stirring occasionally, to allow the flavors to meld and the pasta to cool to room temperature. Tear 1/2 cup fresh basil leaves into bite-size pieces. Drain 1 pound fresh mozzarella cheese pearls or mini cherry-size balls. If using mini balls, halve them.

Step 4

Add the mozzarella and basil to the pasta salad and gently fold to combine. Taste and season with more salt, pepper, or vinegar as needed.