Season the tomatoes, basil and cheese with a good glug of olive oil (at least 1/4 cup) and a splash of vinegar. I don't use balsamic vinegar here because I think it overpowers these fresh flavors, and the dark color muddies the beautiful white mozzerella. Use red wine or sherry vinegar instead. Sprinkle with salt and fresh pepper. When you're ready to eat, toss with hot pasta. When you add in the pasta, do it in stages, using just enough pasta so that your vegetable to pasta ratio is high. Too much pasta and it will be heavy and bland. You want the flavors to pop, and remember, this dish is half salad!
Normally I love leftover pasta, but fresh cut tomatoes don't do very well overnight in the refrigerator, so don't hold back on seconds.