Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.

Drain the pasta in a colander and rinse under cold water to cool.

In a mixing bowl, whisk together Greek yogurt, mayonnaise, balsamic vinegar, minced garlic, salt, and black pepper until smooth.

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

Pour the creamy dressing over the pasta mixture and toss gently to combine.

Chill in the refrigerator for at least 15 minutes before serving to allow flavors to meld.

Serve cold and enjoy!