Boil a large pot of salted water over high heat.
Add the pasta and cook according to the package directions until al dente.
Drain the pasta using a colander and rinse immediately under cold running water.
Transfer the chilled pasta to a large mixing bowl.
Slice the grape tomatoes into halves to expose the inner juices.
Combine the tomatoes and drained mozzarella pearls with the cooled noodles.
Add the torn fresh basil leaves directly to the mixture.
Whisk the olive oil, balsamic glaze, salt, and pepper in a small bowl, then drizzle over the salad and toss gently to combine.