Bring a large pot of salted water to a rolling boil. Add farfalle and cook until al dente according to package directions (about 10–12 minutes).

Drain pasta and rinse under cold running water until completely cool. Shake off excess water and transfer to a large mixing bowl.

In a small bowl or jar, whisk together olive oil, balsamic vinegar, minced garlic, Dijon mustard, salt, and pepper until emulsified.

Add halved cherry tomatoes, mozzarella pearls, red onion, and torn basil to the bowl with the pasta. Pour the dressing over the top and toss gently until everything is evenly coated.

Cover and refrigerate for at least 15–30 minutes to let flavors meld. Serve chilled or at room temperature, garnished with extra basil.