Cook the pasta

• Bring a large pot of salted water to a boil.
• Cook the pasta until al dente, then drain and rinse briefly under cold water.

Make the dressing

• Whisk the olive oil and balsamic vinegar in a bowl.
• Season with salt and black pepper.

Assemble the salad

• Add the cooled pasta, cherry tomatoes and mozzarella to the bowl.
• Toss everything with the dressing.
• Fold in the torn basil and serve.