Bring a large pot of salted water to a rolling boil. Add short pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water.

In a mixing bowl, combine halved cherry tomatoes and mozzarella balls. Gently toss to mix.

Once the pasta has cooled, add it to the mixing bowl and fold in slivered basil.

In a separate bowl, whisk together olive oil, balsamic vinegar, minced garlic, salt, and pepper until smooth.

Drizzle the dressing over the salad mixture and toss gently to coat.

Let the salad sit for about 30 minutes to allow flavors to meld before serving.

Serve and enjoy, adding fresh basil just before serving for a vibrant touch.