Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool.

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

In a small bowl, whisk together the olive oil, balsamic vinegar, garlic powder, salt, and pepper.

Pour the dressing over the pasta mixture and toss gently until everything is well coated.

Let the salad sit for at least 15 minutes to allow the flavors to meld before serving.