First, boil a large pot of salted water and cook the pasta according to package directions.

While the pasta cooks, rinse your baby tomatoes and slice them in half. Place them in a large bowl.

Drain the fresh mozzarella, slice into small cubes, and add to the large bowl with the tomatoes.

Finally, using a sharp knife or kitchen shears, cut the basil leaves into small ribbons, adding them into the bowl.

Toss the toppings together with about 3 tablespoon of the olive oil, salt, pepper, garlic powder, and italian seasoning.

Once the pasta is done cooking, drain the water, and add in the remaining tablespoon of oil. Allow the pasta to come to room temperature.

When ready, add the pasta into the bowl with the tomatoes and cheese, and toss everything together. Add more oil and/or spices if needed.

Serve immediately, or chill for 30 minutes for a fresher dish. Store leftovers in the fridge.