In a large pot, bring a generous amount of water to a boil over high heat. Add kosher salt and stir in the pasta. Cook until al dente, about 8-10 minutes, then drain and rinse with cold water.

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

Once the pasta has cooled, add it to the mixing bowl along with the sliced basil. Toss everything together.

In a small bowl, whisk together olive oil, white balsamic vinegar, and minced garlic. Season with salt and pepper.

Drizzle the prepared dressing over the salad mixture and toss gently to combine.

Let the salad sit for about 30 minutes to allow flavors to meld. Optionally refrigerate for a deeper flavor.

Give the salad a final toss before serving. Reserve basil to add just before serving, if desired.