Bring a large pot of salted water to a rolling boil. Add bow tie or penne pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Drain and rinse under cold water.

In a mixing bowl, combine halved cherry tomatoes, finely chopped red onion, chopped basil, and minced garlic. Toss gently.

In a small bowl, whisk together balsamic vinegar and olive oil until emulsified. Season with salt and pepper to taste.

Pour the vinaigrette over the vegetable mixture and toss to coat. Let it sit for 10-15 minutes.

Add the cooled pasta to the vegetable mixture and combine gently.

Fold in the diced fresh mozzarella and grated Parmesan and mix carefully.

If using, sprinkle toasted pine nuts on top of the salad.

Cover and refrigerate for at least 30 minutes to allow flavors to meld.

Before serving, taste and adjust the seasoning as needed.