Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking. Set aside.

Prepare the dressing: In a small bowl or jar, whisk together olive oil, balsamic vinegar, Dijon mustard, garlic, salt, and pepper until emulsified.

Assemble the salad: In a large mixing bowl, combine cooked pasta, cherry tomatoes, mozzarella, and basil. Pour the dressing over and toss until evenly coated.

Optional crunch: Toast pine nuts lightly in a skillet over medium heat and sprinkle them over the salad before serving.