Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente—this should take about 8-10 minutes. Drain the pasta well and immediately toss it with 1 tablespoon of the olive oil to prevent sticking. Spread the pasta on a large plate or shallow bowl and let it cool to room temperature, about 10-15 minutes. I like to cool the pasta separately first because it allows the other components to come together while you're waiting, making assembly much faster.

While the pasta cools, halve the tomatoes lengthwise and place them in a colander to drain excess liquid for 5 minutes—this prevents the salad from becoming watery. Thinly slice the red onion and tear the fresh basil leaves into bite-sized pieces. Have the mozzarella pearls and grated pecorino ready. Mincing your garlic fresh rather than using pre-minced gives the dressing a much brighter, more vibrant flavor that really shines in this simple salad.

In a large serving bowl, whisk together the remaining olive oil, lemon juice, balsamic vinegar, minced garlic, honey, red pepper flakes, sea salt, and black pepper until well combined. The honey balances the acidity of the vinegar and lemon, creating a smooth, rounded flavor. Let the vinaigrette sit for a minute to allow the flavors to meld slightly.

Add the cooled pasta from Step 1 to the bowl with the vinaigrette and toss gently to coat. Then add the drained tomatoes, mozzarella pearls, sliced red onion, and most of the torn basil (reserve some for garnish). Toss everything together with a light hand—you want to combine the ingredients without breaking up the mozzarella or crushing the tomatoes. Taste the salad and adjust seasoning with additional salt and pepper if needed.

Transfer the salad to a serving dish or individual bowls. Top with the reserved grated pecorino cheese and remaining fresh basil as garnish. Serve immediately or let it sit at room temperature for up to 30 minutes before serving. The flavors actually deepen slightly as the components sit together, so don't worry if you need to make this ahead of time.