Bring a large pot of salted water to a boil. Add the orecchiette pasta and cook according to package instructions, about 10-12 minutes, until al dente. Drain and rinse under cold water.

In a mixing bowl, combine the cooled pasta, diced Roma tomatoes, red onion, Parmesan cheese, and mozzarella pearls. Toss gently to mix.

In a small bowl, whisk together the olive oil, white balsamic vinegar, garlic powder, salt, and pepper until smooth.

Pour the dressing over the salad and toss gently to coat all ingredients.

Stir in chopped basil and adjust seasoning. Let chill in the refrigerator for at least 30 minutes before serving.