Boil the pasta: Bring a large pot of well-salted water to a boil. Cook the pasta until just al dente according to package directions. Don’t overcook—you want a little bite so it holds up in the fridge.

Make the dressing: In a large bowl, whisk together olive oil, balsamic vinegar, minced garlic, Dijon (if using), honey (if using), salt, pepper, and a pinch of red pepper flakes. Taste and adjust acidity or sweetness to your liking.

Prep the mix-ins: Halve the tomatoes, tear the basil, and drain the mozzarella. If using larger mozzarella, cut into bite-size pieces.

Cool the pasta slightly: Drain the pasta and let it steam off for 2–3 minutes. Toss it on a sheet pan for quicker cooling, or rinse briefly with cool water if you prefer a chilled salad texture. Pat dry to avoid watering down the dressing.

Toss it together: Add the warm (not hot) pasta to the bowl with the dressing. Fold in the tomatoes and mozzarella. Add most of the basil, saving a little for garnish.

Finish and balance: Taste and add more salt, pepper, or balsamic. If it needs richness, drizzle a bit more olive oil. If it feels flat, a small squeeze of lemon brightens the flavors.

Portion for the week: Divide into 4 meal prep containers. Garnish with the remaining basil and a sprinkle of Parmesan if you like.

Chill or serve: Eat right away or let it chill for 30–60 minutes so the flavors settle in. It’s delicious cold, room temp, or gently warmed.