Cook pasta in salted boiling water until al dente. Drain and rinse under cold water until cool.

Whisk together olive oil, balsamic vinegar, garlic, salt, pepper, and sugar until emulsified.

In a large bowl, combine cooled pasta, tomatoes, mozzarella, and torn basil. Pour dressing over and toss gently.

Transfer to a serving dish, garnish with extra basil and black pepper, and serve at room temperature or chilled.