Cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
In a large mixing bowl, combine the cooked pasta, sun-dried tomatoes, cherry tomatoes, mozzarella, and basil.
In a separate bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper until emulsified.
Pour the dressing over the pasta mixture and toss gently to combine.
Taste and adjust seasoning if necessary, adding more salt, pepper, or balsamic vinegar as desired.
Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.
Serve the salad chilled, garnished with additional basil if desired.
