Step 1: Cook the pasta according to package directions until al dente. Immediately drain and rinse thoroughly under cold water to stop the cooking process and prevent sticking. Let it drain completely.
Step 2: While the pasta cooks, prepare your vegetables. Halve the cherry tomatoes, dice the cucumber and bell peppers, finely mince the red onion, and slice the black olives. Halve or quarter the fresh mozzarella balls. Chop the fresh parsley and basil.
Step 3: In a small bowl or jar, whisk together all the dressing ingredients: extra virgin olive oil, red wine vinegar, minced garlic, dried oregano, Dijon mustard, honey (if using), salt, and black pepper. Taste and adjust seasonings as needed.
Step 4: In a large mixing bowl, combine the cooled pasta, all the prepared vegetables (cherry tomatoes, cucumber, bell peppers, red onion, black olives), and the fresh mozzarella.
Step 5: Pour the dressing over the pasta and vegetable mixture. Toss gently but thoroughly until all the ingredients are evenly coated.
Step 6: Cover the bowl and refrigerate the pasta salad for at least 2 hours, or preferably longer, to allow the flavors to meld and deepen. Before serving, give it another good toss and check for seasoning, adding a little more salt or pepper if desired. Serve chilled, optionally garnished with extra fresh basil or grated Parmesan.