Bring a large pot of salted water to a boil. Add short pasta and cook until al dente, approximately 8-10 minutes. Drain and let cool.

In a large mixing bowl, combine halved tomatoes, mozzarella, and torn basil. Cool the pasta slightly before adding to the bowl, then toss gently.

In a separate bowl, whisk together white balsamic vinegar, olive oil, honey, and a pinch of salt and pepper until creamy.

Pour the dressing over the pasta mixture and gently toss until everything is evenly coated.

Serve immediately or chill in the refrigerator for about 30 minutes before serving.