Cook Pasta: Bring a large pot of salted water to a rolling boil. Add the tri-color rotini pasta and cook until al dente, about 9-11 minutes. Drain in a colander.

Cool Pasta: Rinse the drained pasta under cold running water to halt the cooking. Drizzle with extra-virgin olive oil to prevent sticking and set aside.

Mix Salad: In a large bowl, combine the cooled pasta, halved cherry tomatoes, mozzarella pearls, red onion if using, and torn basil. Stir gently.

Make Dressing: Whisk together olive oil, balsamic glaze, lemon juice, minced garlic, Italian seasoning, salt and pepper in a separate bowl.

Combine: Pour the dressing over the pasta salad mixture and gently toss to coat without breaking the mozzarella pearls.

Serve: Let sit for a few minutes at room temperature, then serve in a large bowl and enjoy.