Bring 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 under cold water to stop the cooking process. Let it cool.

While cooking pasta, halve the cherry tomatoes and mozzarella balls. Tear the fresh basil leaves into smaller pieces.

In a large mixing bowl, combine the cooked pasta, cherry tomatoes, mozzarella, and basil leaves.

Drizzle the balsamic glaze and extra virgin olive oil over the salad—season with salt and black pepper to taste.

Gently toss all the ingredients until they are evenly coated with the dressing. Serve immediately or refrigerate for up to an hour before serving for a chilled salad.