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 mixture and toss gently until everything is well coated.

Taste and adjust seasoning if necessary. Serve immediately or refrigerate for at least 30 minutes to allow flavors to meld.