Dice the mozzarella into 1/2-inch cubes and place in a bowl. Slice the cherry tomatoes in half lengthwise and set aside. Roughly chop the fresh basil and measure it out. Having everything prepped before cooking ensures the salad comes together quickly and the fresh ingredients stay crisp.

Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain the pasta thoroughly, then rinse it under cold running water until completely cooled. This stops the cooking process and prevents the pasta from becoming mushy when mixed with the creamy dressing.

In a large mixing bowl, whisk together the mayonnaise and balsamic vinegar until smooth and well combined. Slowly drizzle in the olive oil while whisking to create an emulsion. Add the garlic powder, red pepper flakes, and a generous pinch of salt and black pepper to taste. I find that tasting as you season gives you better control over the final flavor—the balsamic should provide a rich tang that balances the creamy mayo beautifully.

Add the cooled pasta from Step 2 to the dressing bowl and toss gently until all the pasta is evenly coated. Fold in the diced mozzarella, sliced cherry tomatoes, and fresh basil from Step 1, being careful not to break up the cheese cubes or tomatoes. Taste and adjust seasoning if needed. I like to let the salad sit for 5-10 minutes before serving so the flavors can meld together, but it's delicious served immediately as well.