Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to package instructions (about 8 to 10 minutes). Drain well using a colander and let the pasta cool slightly.
While the pasta cooks, halve the cherry tomatoes, cube or portion the mozzarella if needed, gently tear the basil leaves, and finely mince the garlic.
Add the cooked pasta to a large mixing bowl. Add tomatoes, mozzarella, basil, and garlic.
Drizzle olive oil and balsamic glaze over the salad. Season with salt and black pepper. Toss gently until everything is evenly coated.
Serve immediately or allow the salad to rest for 10 minutes to let the flavors come together. Enjoy slightly cool or at room temperature.
