Bring a large pot of generously salted water to a boil. Add pasta and cook until al dente. Drain, rinse lightly with cold water, and set aside to cool.
In a large bowl, combine halved mozzarella balls and cherry tomatoes.
Add cooled pasta and slivered basil to the bowl.
In a small bowl or mason jar, mix olive oil, white balsamic vinegar, garlic, salt, and pepper.
Pour dressing over pasta mixture and toss gently to combine.
Let salad rest for about 30 minutes before serving for best flavor. Can be refrigerated for up to 3 days.
