Cook the pasta in a large pot of salted boiling water according to package instructions until al dente, about 10-12 minutes. Drain and rinse under cold water.

Halve the grape tomatoes and chop the fresh basil. Set aside.

In a large mixing bowl, combine the cooled pasta, halved tomatoes, chopped basil, and mozzarella pearls. Toss gently.

In a jar, shake together the olive oil, balsamic vinegar, minced garlic, salt, and pepper until emulsified.

Pour half of the dressing over the salad and toss to coat, adding more dressing as needed.

Serve immediately or chill in the refrigerator for at least 30 minutes before serving.