Bring 8 cups of water and 1 tablespoon of salt to a rolling boil in a large pot. Add the pasta and cook according to package directions until al dente.

Once cooked, drain the pasta thoroughly using a colander. Rinse briefly with cold water to stop the cooking process and cool it down. Transfer the cooled pasta to a large mixing bowl.

While the pasta cooks, combine balsamic vinegar, honey (if using), and freshly ground black pepper in a small saucepan. Bring to a simmer over medium heat and cook for 5-7 minutes, stirring occasionally, until the glaze thickens enough to coat the back of a spoon. Be careful not to reduce it too much; it will thicken more as it cools. Remove from heat and set aside to cool.

To the large mixing bowl with the cooled pasta, add the halved cherry tomatoes, fresh mozzarella balls, and chopped fresh basil leaves.

Drizzle the extra virgin olive oil over the pasta mixture. Pour about half of the prepared balsamic glaze over the salad. Add 1/4 teaspoon of salt.

Gently toss all ingredients together until well combined and coated. Taste and adjust seasoning, adding more salt or balsamic glaze if desired. Serve immediately, or chill for at least 30 minutes for flavors to meld.