Bring a large pot of salted water to a rolling boil over high heat. Add 12 ounces of rotini or penne and cook according to package instructions until al dente, about 8-10 minutes.

Once done, drain the pasta in a colander and rinse under cold water to stop the cooking process.

While the pasta cools, slice 1 pint of grape or cherry tomatoes in half and halve 8 ounces of fresh mozzarella balls.

Tear 1/4 cup of fresh basil leaves by hand to release their aromatic oils.

In a large mixing bowl, combine the cooled pasta, halved tomatoes, mozzarella balls, and torn basil leaves. Gently fold the ingredients together.

Drizzle 1/4 cup of extra-virgin olive oil over the mixed ingredients and toss until evenly coated.

Sprinkle salt and freshly ground black pepper over the salad to taste and mix gently once more.

Transfer to a serving dish and drizzle 2 tablespoons of balsamic glaze on top in a decorative zigzag pattern.

Serve immediately or let it chill in the refrigerator for up to 2 hours.