Fill a large pot with water and bring it to a rolling boil over high heat.

Add a generous tablespoon of salt to the boiling water.

Add 12 ounces of cavatappi pasta and cook according to package directions until al dente, about 8 to 10 minutes.

Drain the pasta and rinse under cold water for about 30 to 60 seconds.

Spread the pasta on a large plate or tray to let remaining moisture evaporate.

Rinse and slice 1 1/2 cups of grape or cherry tomatoes in half.

Stack fresh basil leaves, roll tightly, and slice into thin ribbons (chiffonade).

In a mason jar or bowl, combine 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 tablespoon balsamic vinegar, 2 minced garlic cloves, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Seal the jar and shake or whisk the ingredients for 20 to 30 seconds until emulsified.

In a large mixing bowl, combine the cooled pasta, halved tomatoes, mozzarella pearls, and julienned basil. Toss gently.

Pour half of the dressing over the salad and toss again. Taste and adjust seasoning as needed.

Serve immediately at room temperature or chill in the refrigerator for up to 2 hours.

Add more reserved dressing before serving, if desired.