Bring a large pot of salted water to a rolling boil and add whole grain bow-tie pasta. Cook according to package instructions, typically 8-10 minutes, until al dente; the pasta should be firm to the bite. Once cooked, drain the pasta in a colander and briefly rinse under cold water to stop the cooking process and maintain its texture.

In a mason jar or a mixing bowl, combine extra-virgin olive oil, balsamic vinegar, salt, pepper, Italian seasoning, and optional red pepper flakes. Secure the mason jar lid or use a whisk in the bowl to mix thoroughly until all ingredients are well incorporated and the dressing is emulsified.

In a large mixing bowl, add the drained pasta, halved cherry tomatoes, fresh mozzarella pearls, and basil leaves. Gently toss the ingredients together, ensuring that the pasta is evenly distributed with the tomatoes and mozzarella.

Gradually drizzle the prepared dressing over the pasta salad, using just enough to lightly coat the ingredients without making them soggy. Toss gently with a spatula or large spoon.

Cover the bowl and refrigerate for 30-60 minutes to allow the flavors to meld beautifully, creating a refreshing tasty dish. Serve chilled.