Cook the pasta in a large pot of boiling salted water until al dente, then drain and rinse under cold water.

Prepare the fresh ingredients by washing and halving the cherry tomatoes and combining them with mozzarella balls in a mixing bowl.

Once cooled, add the pasta to the bowl and toss with fresh basil.

Mix the dressing ingredients in a separate jar or bowl and shake until emulsified.

Drizzle the dressing over the salad and gently toss.

Let the salad sit at room temperature for about 30 minutes before serving.