Bring a large pot of salted water to a boil and cook your pasta as instructed on package. Drain the pasta and transfer it to a large mixing bowl

Toss the pasta with the olive oil, balsamic vinegar, and salt and pepper. Adjust the salt to your liking.

Mix in the chopped tomatoes, sliced fresh mozzarella and chopped basil.

Combine everything together and add another light pinch of salt and pepper if needed.

Serve cold or at room temperature. I like to top my serving with a drizzle of balsamic glaze.

Leftovers will stay fresh in the fridge for 5-6 days.