In a small bowl or jar, whisk together the olive oil, balsamic vinegar, and lemon juice. Add minced garlic, Italian seasoning, kosher salt, and black pepper. Mix until well combined and let the dressing sit for 5-10 minutes.

Bring a large pot of salted water to a rolling boil. Add the dried pasta and cook according to package instructions, usually about 10-12 minutes. When al dente, drain and rinse under cold water.

In a large mixing bowl, add the cooled pasta, halved grape tomatoes, mozzarella pearls, and sliced basil. Gently stir to combine.

Drizzle the homemade dressing over the pasta mixture, toss gently to coat everything evenly. Taste and adjust seasoning if necessary.

For best flavor, let the salad rest at room temperature for about 10-15 minutes before serving. Serve chilled or at room temperature, garnished with extra basil leaves.