Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add the pasta, preferably rotini, and cook according to package instructions, usually around 8-10 minutes, until al dente. Drain and let cool.

While the pasta cools, wash and halve the cherry tomatoes, slice fresh basil leaves into ribbons, and drain the mozzarella balls. Set aside.

In a large mixing bowl, combine the cooled pasta, cherry tomatoes, basil, and mozzarella balls. Gently toss together with a wooden spoon.

Drizzle about 2 tablespoons of olive oil and 1 tablespoon of balsamic vinegar over the mixture. Toss again to coat evenly.

Taste and adjust seasoning with salt and freshly cracked black pepper. Add more olive oil or vinegar if desired.

Transfer the pasta salad into a serving bowl and garnish with extra basil leaves or pine nuts. Serve immediately or refrigerate for 30 minutes before serving.