Cook the pasta according to the package instructions until al dente, then drain and rinse with cold water.
In a large mixing bowl, combine the cooked and cooled pasta with halved cherry tomatoes and diced mozzarella.
Add the torn basil leaves to the bowl, followed by the olive oil and balsamic vinegar.
Season with salt and pepper to taste, and toss everything gently until well combined.
Let the salad sit for about 15 minutes before serving.
Serve chilled or at room temperature, garnished with additional basil if desired.
