Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente according to package directions. Drain the pasta and rinse it under cold water to cool it quickly.

In a large mixing bowl, whisk together the balsamic vinegar, olive oil, minced garlic, salt, and black pepper until combined.

Add the cooled rigatoni, halved cherry tomatoes, cubed fresh mozzarella, and chopped fresh basil to the bowl with the dressing.

Toss everything gently until the pasta and other ingredients are evenly coated. Cover and refrigerate for at least one hour before serving.