Cook the pasta according to package directions until al dente. Drain the pasta and rinse immediately with cold water to stop the cooking process. Set aside to cool completely.
While the pasta cools, prepare the creamy dressing. In a medium bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, minced garlic, dried oregano, salt, and pepper until smooth.
In a large bowl, combine the cooled pasta, halved tomatoes, mozzarella pearls, and chopped fresh basil.
Pour the creamy dressing over the pasta mixture. Add the olive oil.
Gently toss all ingredients together until the pasta and vegetables are evenly coated with the dressing.
Cover the bowl and refrigerate for at least 1 hour before serving to allow the flavors to blend. This makes it a great make ahead pasta salad.
Taste and adjust seasoning if needed before serving.
Notes
For a richer flavor, use mascarpone cheese instead of Greek yogurt in the dressing.
If you prefer a less thick dressing, add 1 to 2 tablespoons of cold water or milk until you reach your desired consistency.
This cold mozzarella and tomato salad tastes best when served chilled, making it an easy picnic side dish.