Cook the rotini pasta in a large pot of boiling salted water until al dente according to package instructions.

Drain the pasta and rinse under cold water until fully cooled.

In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, salt, and pepper to emulsify the dressing.

In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, and mozzarella pearls.

Drizzle the dressing over the ingredients and toss gently to ensure even distribution.

Fold in the basil chiffonade immediately before serving to prevent wilting.

Optional: Refrigerate for 30 minutes to allow the flavors to integrate.