Bring a large pot of salted water to a boil. Add 12 ounces of pasta and cook according to package instructions until al dente, around 8–10 minutes. Drain and rinse under cold water.

In a mixing bowl, combine cooled pasta with 2 cups of halved cherry tomatoes, 1 cup of mini mozzarella balls, and 1 tbsp of chopped basil. Toss gently.

In a blender, combine flesh of 1 avocado, ⅓ cup of Greek yogurt, ½ cup of basil leaves, and 3 tbsp of lemon juice. Add garlic powder, salt, and pepper; blend until smooth.

Pour the dressing over the salad mixture and toss gently until coated. Fold in ½ cup of diced avocado.

Taste for seasoning and adjust if needed. Serve immediately or store in an airtight container.