Bring a large pot of salted water to a rolling boil over high heat. Add the pasta and cook until al dente, typically around 8-10 minutes. Drain and rinse under cold water.

Halve the cherry tomatoes and chop the fresh basil leaves.

In a saucepan, combine balsamic vinegar and honey or brown sugar. Simmer for 5-7 minutes until thickened, then cool.

In a mixing bowl, combine the cooled pasta, halved tomatoes, chopped basil, and mozzarella. Drizzle olive oil, season with salt and pepper, and toss gently.

Drizzle the balsamic glaze over the salad before serving. Mix lightly to combine.