While you set water to boil for the pasta, prep all your other ingredients so assembly is quick and seamless. Halve or quarter the tomatoes into bite-size pieces and place in a large mixing bowl. Roughly chop the fresh basil into bite-size pieces (I prefer not to cut it too finely as it bruises easily and loses flavor). Pat the mozzarella pearls dry with a paper towel if they're packed in liquid, as this prevents excess moisture from making the salad watery. Measure out the pesto, balsamic vinegar, salt, pepper, and garlic powder into small bowls or ramekins.

Bring a large pot of salted water to a rolling boil and cook the chickpea pasta according to package instructions—typically 7-9 minutes. Taste for doneness a minute before the suggested time; for a pasta salad, you want it just al dente so it won't become mushy as it sits. Drain the pasta in a colander and do not rinse it; the starch coating helps the dressing adhere better. Transfer the warm pasta to the bowl with the prepared tomatoes.

Add the mozzarella pearls, basil, pesto, balsamic vinegar, salt, pepper, and garlic powder to the warm pasta and tomatoes. Gently fold everything together with a large spoon or spatula, being careful not to crush the tomatoes or mozzarella—this salad is best when the ingredients stay distinct rather than becoming mushy. The warm pasta will slightly soften the basil and help marry the flavors while keeping everything fresh. Taste and adjust seasoning as needed.