Cooking the pasta in a large pot of salted boiling water according to the package directions for al dente. Drain and rinse under cold water. Add to a large serving bowl and toss with a dash of olive oil to prevent sticking.
Cut the tomatoes and mozzarella pearls in half and add them to the bowl with the pasta. Add the chopped basil and set aside.
Add 1 tablespoon of olive oil to a small saucepan over medium heat. Once hot, add garlic cloves. Stir to prevent burning and cook for 3 minutes to soften. Pour the pan contents into a food processor and purée.
In a medium mixing bowl, whisk the pureed garlic, the remaining 3 tablespoons of olive oil, and all of the dressing ingredients until well combined. Pour the dressing over the pasta and toss to coat.
Chill for 1 hour before serving, or serve immediately if desired. I like to sprinkle a little more chopped basil on top right before serving.