Cook the pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool.

Prepare the dressing: In a small bowl, whisk together the olive oil, minced garlic, salt, and black pepper.

Combine ingredients: In a large mixing bowl, add the cooled pasta, halved cherry tomatoes, mozzarella balls, and chopped basil.

Add dressing: Pour the prepared dressing over the pasta mixture and toss gently to coat all ingredients evenly.

Chill: Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld.

Serve: Before serving, drizzle with balsamic glaze and give it one final gentle toss. Garnish with extra basil leaves if desired.