Cook the pasta according to package directions until al dente. Drain and rinse under cold water to stop the cooking process, then set aside to cool completely.

While the pasta cools, halve your cherry tomatoes and mozzarella balls, and tear the fresh basil leaves.

Add the cooled pasta to a large mixing bowl. Toss in the cherry tomatoes, mozzarella, and basil.

Drizzle the olive oil over the salad and season with garlic powder, salt, and pepper. Toss everything together gently.

Drizzle the balsamic glaze over the top right before serving.

Taste and adjust seasoning as needed. Serve immediately or refrigerate until ready to eat.