Bring a large pot of salted water to a boil. Add the whole grain pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool.

In a large mixing bowl, combine the cooked pasta, cherry tomatoes, mozzarella balls, and torn basil leaves.

In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, sea salt, and black pepper. Pour the dressing over the pasta salad and toss to combine well.

 

Taste and adjust seasoning if necessary. Serve immediately or chill in the refrigerator for about 30 minutes to let the flavors meld.