Fill a large pot with water and bring it to a rolling boil. Add a generous pinch of salt, then drop in the pasta. Cook, stirring occasionally, until the pasta is just al dente—tender but still offering a bit of resistance when you bite. Drain immediately using a colander, and let it cool to room temperature. The noodles should still feel springy and shouldn't be mushy or sticky.

In a large mixing bowl, combine extra virgin olive oil, white balsamic vinegar, kosher salt, black pepper, and the minced garlic. Whisk until the dressing looks silky and the aroma of garlic shines through. You want it to be cohesive without separating, and the garlic should be evenly dispersed.

While the pasta cools, halve or quarter the cherry tomatoes (depending on their size) and slice the fresh basil thinly. If your mozzarella balls are on the larger side, halve them for more even distribution.

Add the drained, cooled pasta to the bowl with the dressing. Toss to coat the pasta thoroughly—you’ll see it glisten as it picks up the creamy dressing. Scatter in the mozzarella balls, tomatoes, and basil. Toss again, gently this time, to keep the cheese and tomatoes intact and evenly mixed.

Give the salad a taste and adjust with a little extra salt or pepper if you like. You should notice a vibrant, creamy flavor with zing from the balsamic and a swoosh of basil.

Serve immediately for the freshest feel, or refrigerate for up to a couple of hours if you want the flavors to meld more deeply. The salad is at its best served cool, not icy, so let it rest at room temperature for a few minutes if it's been in the fridge.