Bring a pot of salted water to a boil, then add your chosen short pasta. Cook according to package instructions until al dente. Drain the pasta and rinse it under cold water to stop the cooking process and cool it down.

While your pasta cools, halve the cherry tomatoes and tear the fresh mozzarella into smaller, bite-sized pieces.

In a large mixing bowl, combine the cooled pasta, halved tomatoes, mozzarella, and roughly chopped fresh basil.

In a small bowl, whisk together olive oil and balsamic vinegar until well combined. Pour it over the salad mixture.

Gently toss all the ingredients together until well-coated with the dressing. Serve immediately or chill in the refrigerator for about 30 minutes.