Bring a large pot of salted water to a rolling boil. Add in your rotini or bowtie pasta, and cook according to package instructions until al dente, generally around 8-10 minutes.

Drain the pasta in a colander and rinse under cold water to stop the cooking process.

While the pasta cools, halve your cherry tomatoes and set them aside. Cube the mozzarella and tear or chop the basil.

In a small saucepan, combine balsamic vinegar with honey or brown sugar over medium heat. Simmer for about 5-7 minutes until thickened.

In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, mozzarella, and basil. Drizzle with olive oil, then season with salt and pepper. Toss gently.

Just before serving, pour the balsamic glaze over the salad and toss lightly to distribute.