Bring a large pot of salted water to a boil. Add 8 ounces of pasta and cook according to package instructions until al dente, approximately 8-10 minutes. Drain and rinse under cold water.

While the pasta is cooling, chop 1 cup of cherry tomatoes, 1/4 cup of fresh basil, and cut 8 ounces of mozzarella into bite-sized pieces.

In a small bowl, whisk together 3 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, and a pinch of salt and pepper until well combined.

In a large mixing bowl, combine the cooled pasta, chopped tomatoes, mozzarella, and basil. Pour the dressing over and toss gently to combine.

If time permits, cover the bowl and let the salad chill in the refrigerator for about 30 minutes before serving.