In a medium jar or bowl, combine olive oil, balsamic vinegar, lemon juice, minced garlic, Italian seasoning, kosher salt, and black pepper. Whisk until well blended.

Bring a large pot of salted water to a boil. Add dried pasta and cook according to package directions until al dente, about 8-10 minutes. Drain and rinse under cold water.

In a large mixing bowl, combine the cooled pasta, halved grape tomatoes, and mozzarella. Fold in the fresh basil leaves, tearing them for more flavor.

Drizzle the vinaigrette over the salad mixture and toss gently to coat. Adjust seasoning with extra salt and pepper if needed.

Serve immediately at room temperature or store in the refrigerator for later. For best results, add basil right before serving.