Bring a large pot of salted water to a rolling boil. Add pasta and cook for 8-10 minutes until al dente. Drain and rinse under cold water.

In a mixing bowl, combine the cooled pasta, halved tomatoes, halved mozzarella, and torn basil leaves. Toss gently.

Drizzle olive oil over the mixture and toss to coat evenly.

Sprinkle with salt and black pepper. Stir to distribute seasoning.

Transfer the salad to a serving dish, arranging it attractively.

Drizzle balsamic glaze over the top just before serving.

Serve immediately, or refrigerate for up to 2 hours before serving.