Bring a large pot of water to a rolling boil. Add the 2 tablespoons of kosher salt. Drop the bowtie pasta and cook until it is just al dente (usually 10–11 minutes).
Drain the pasta in a colander and immediately rinse it thoroughly with cold running water until the pasta is completely cool to the touch. Let it drain very well.
In the bottom of your large serving bowl, whisk together the extra virgin olive oil, balsamic vinegar, minced garlic, a pinch of sea salt, and a few generous grinds of black pepper.
Add the cooled bowtie pasta, halved cherry tomatoes, and drained mozzarella pearls directly into the bowl with the dressing. Toss gently until everything is evenly coated.
Gently fold in the fresh basil leaves last so they stay bright, green, and unbruised.
Right before serving, use a spoon or a squeeze bottle to zig-zag the balsamic glaze across the top of the pasta salad.
