Dice the mozzarella into 1/2-inch cubes, halve the cherry tomatoes, and chop the fresh basil.

In a large pot, bring salted water to boil. Add pasta and cook for 8-10 minutes until al dente. Drain and rinse under cold water.

In a medium bowl, combine mayonnaise and balsamic vinegar, whisking until smooth. Gradually drizzle in olive oil, whisking to emulsify. Season with garlic powder, red pepper flakes, salt, and black pepper.

In a large mixing bowl, add cooled pasta and pour the dressing over it. Toss gently to coat. Fold in mozzarella, cherry tomatoes, and basil.

Let the salad sit for 5-10 minutes at room temperature or refrigerate for at least an hour before serving.