Start by bringing a large pot of salted water to a boil.

Add the pasta and cook according to the package instructions until al dente. Drain and rinse with cold water to stop the cooking process.

In a large bowl, add the cooked pasta, halved cherry tomatoes, mozzarella balls, and torn basil leaves.

Drizzle the olive oil over the mixture, then season with salt and pepper to taste. Gently toss until everything is well-coated.

Drizzle the balsamic glaze over the salad and give it another gentle toss to combine all the flavors nicely.

Serve immediately, but you can refrigerate it for a bit to allow the flavors to meld.