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

In a large 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 salad and toss gently to combine.

Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.