Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.

Slice grape or cherry tomatoes in half and set aside. Cut mozzarella balls in half.

In a large bowl, combine cooled pasta, halved tomatoes, mozzarella, and torn basil. Toss gently to mix.

Drizzle olive oil over the salad and toss to coat well.

Season with salt and pepper, adjusting to taste.

Transfer to serving dish and arrange for visual appeal.

Drizzle balsamic glaze over top in a zigzag pattern.

For best flavor, refrigerate for up to 2 hours before serving.