Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente, following package timing.

Drain the pasta and rinse briefly under cold water to stop cooking and cool it down. Toss with 1 teaspoon olive oil if you're not dressing it right away to prevent sticking.

In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, halved mozzarella, and chopped basil. Fold gently so you don’t smash the tomatoes or cheese.

In a small bowl or jar, whisk together the balsamic vinegar, extra-virgin olive oil, a pinch of salt, and a few grinds of black pepper until the dressing emulsifies. Taste and adjust seasoning.

Pour the dressing over the pasta mixture. Toss gently to coat everything evenly. Let the salad rest for 10–15 minutes at room temperature so the flavors meld, or serve immediately.