Combine olive oil, balsamic vinegar, lemon juice, minced garlic, Italian seasoning, salt, and pepper in a jar. Whisk until emulsified and set aside.

Boil water in a large pot, salt it, and add pasta. Cook for 8-10 minutes until al dente. Drain and rinse under cold water.

In a large mixing bowl, combine cooled pasta, halved grape tomatoes, mozzarella pearls, and freshly sliced basil. Drizzle most of the dressing and toss gently.

Taste and adjust seasoning with salt, pepper, and reserved dressing if necessary.

Serve immediately or store in an airtight container refrigerated for up to 24 hours. Stir before serving.