In a large pot, bring salted water to a boil. Add the bowtie pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop cooking.

In a small bowl, whisk together the white balsamic vinegar, extra virgin olive oil, minced garlic, kosher salt, and black pepper.

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

Pour the dressing over your pasta mixture. Gently toss to ensure everything is well combined and coated.

Taste your salad and adjust with additional salt, pepper, or balsamic glaze if desired.

For optimal flavor, cover and let the salad chill in the refrigerator for at least 30 minutes before serving.