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.

In a mixing bowl, combine the cooled pasta, halved tomatoes, mozzarella balls, and torn basil leaves. Toss gently to mix.

Drizzle olive oil over the salad, then toss again to coat the ingredients evenly.

Sprinkle salt and pepper to taste, adjusting as necessary.

Transfer the salad to a serving dish, smoothing the surface.

Drizzle balsamic glaze over the top for presentation.

Serve immediately or refrigerate for about 2 hours for best flavor.