Boil a large pot of salted water and cook short pasta according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water.

In a mixing bowl, combine halved cherry tomatoes and mozzarella balls.

Add cooked pasta to the bowl with tomatoes and mozzarella, gently folding to mix.

Slice fresh basil leaves into ribbons just before adding to the salad. Mix gently.

In a separate bowl, whisk together olive oil, white balsamic vinegar, minced garlic, kosher salt, and pepper.

Drizzle dressing over the salad mixture. Toss gently and let sit for 30 minutes at room temperature.

After sitting, give the salad a final toss. Serve at room temperature or chilled.