In a small bowl or a jar with a lid, combine the olive oil, balsamic vinegar, fresh lemon juice, minced garlic, Italian herb blend, kosher salt, and ground black pepper. Whisk everything together until well incorporated, or seal and shake if using a jar. Set the vinaigrette aside for later use.

Bring a large pot of salted water to a boil. Add the dried farfalle (or other small pasta) and cook according to the package directions until al dente. Drain the pasta and immediately rinse it under cold water to stop the cooking and cool it down quickly. I like to gently toss the pasta with a little olive oil at this stage if I'm not using it right away, to keep it from sticking.

In a large bowl, combine the cooled pasta from Step 2, grape tomatoes, mozzarella pearls, and thinly sliced fresh basil. Drizzle the prepared vinaigrette from Step 1 over the salad. Toss everything together until well combined. Taste and adjust the seasoning with extra salt and pepper if needed. Serve immediately for the freshest flavor.