Extra balsamic vinegar, olive oil, and black pepperfor serving (optional)
Cook pasta according to directions in salted water. Drain and rinse under cold water until completely cooled. Shake off as much excess water as possible.
Meanwhile, in a large bowl, whisk together the mayonnaise (2 tablespoons), balsamic vinegar (2 tablespoons), olive oil (1/4 cup), and kosher salt and black pepper to taste.
Add the drained and cooled pasta, fresh mozzarella, tomatoes, and basil to the bowl with the dressing. Stir to coat.
Drizzle with more olive oil and balsamic and top with fresh cracked pepper before serving, if desired.
Make ahead instructions: This pasta salad can be made in advance up to 24 hours, however, the salt will draw out some of the liquid from the tomatoes, making it a bit more watery, and make the basil a little soggy. If you make it in advance, I suggest adding the tomatoes and basil just before serving.
Make it a meal: For a heartier meal, add grilled chicken to the pasta salad, or chickpeas for a vegetarian option.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.