Bring a large pot of salted water to a rolling boil. Once boiling, add your small pasta and cook until just al dente, about 8-10 minutes.

After the pasta is cooked, drain it well and rinse it under cold water to stop the cooking process.

While the pasta cools, drain and halve the mozzarella balls, then halve the cherry tomatoes.

In a large mixing bowl, combine the cooled pasta, mozzarella, cherry tomatoes, and fresh basil gently.

In a separate bowl, whisk together the extra virgin olive oil, white balsamic vinegar, minced garlic, kosher salt, and freshly ground black pepper.

Pour the dressing over the pasta mixture and toss gently to coat all ingredients.

Allow the salad to sit for about 30 minutes before serving.