Combine 1/4 cup of olive oil, 2 tablespoons of balsamic vinegar, and the juice of half a lemon in a small jar. Add 1 minced garlic clove, 1 teaspoon of Italian seasoning, and a pinch of kosher salt and black pepper. Whisk until well blended and set aside.

Bring a large pot of salted water to a boil. Add 8 ounces of dried pasta and cook according to package instructions until al dente, about 8–10 minutes. Drain and rinse under cold water until cool.

In a large mixing bowl, combine the cooled pasta, 2 cups of halved grape tomatoes, and 1 cup of mozzarella pearls. Tear in 1/2 cup of fresh basil leaves and gently toss to combine.

Drizzle three-quarters of the dressing over the pasta mixture and toss gently to coat. Reserve a small amount of dressing for later.

Adjust seasoning with additional salt and pepper if necessary. Serve immediately or refrigerate for up to 2 hours.

Before serving, drizzle the reserved dressing over the salad and toss lightly. Garnish with extra fresh basil leaves.