Begin by bringing a large pot of salted water to a rolling boil. Add the pasta and cook until al dente, about 8-10 minutes.

Drain and rinse the cooked pasta under cold water to stop the cooking process.

In a large bowl, combine the cooled pasta with halved cherry tomatoes, mozzarella balls, and torn basil leaves. Gently toss together.

Drizzle olive oil over the salad mixture and toss again to coat evenly.

Sprinkle with salt and pepper, and toss again to distribute seasoning.

Transfer the salad to a serving dish, spreading it out evenly for presentation.

Drizzle balsamic glaze over the top just before serving.

Serve immediately or refrigerate for up to 2 hours to allow flavors to meld.