In a small bowl or jar, combine olive oil, balsamic vinegar, lemon juice, minced garlic, Italian seasoning, salt, and pepper. Whisk or shake until well mixed. Set aside.
Cook the fusilli pasta according to package instructions. Once cooked, drain and rinse under cold water to stop the cooking process.
In a large bowl, combine the cooked pasta, halved cherry tomatoes, cubed mozzarella, and chopped basil leaves.
Drizzle the prepared vinaigrette dressing over the salad ingredients.
Gently toss the salad until everything is well coated in the dressing.
Taste and adjust seasoning with salt and pepper, if needed.
Serve immediately or refrigerate until ready to serve.