This is one of my all time favorite summer salads when tomatoes are in season. The longer it sits, the better it gets! It’s best served at room temperature.
Mix tomatoes, mozzarella, 3 Tb oil, garlic, vinegar and red pepper flakes in medium bowl. Season with salt and pepper. Let stand 1 hour at room temperature. Mix in basil.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, and drizzle with olive oil to prevent sticking. Let cool, then add tomato mixture and toss gently to blend. Season with salt and pepper and serve.