Bring a large pot of water to a boil. Cook the pasta for 3 minutes, until just al dente. Drain and rinse with cool water. Shake off as much excess water as possible, then transfer the pasta to a large serving bowl.
Add the baby spinach, cherry tomatoes, mozzarella, and basil.
To make the dressing, in a small bowl or measuring cup, stir together the olive oil, balsamic vinegar, honey, salt, and pepper.
Toss the dressing with the pasta and serve.
TO STORE: Place leftovers in an airtight storage container in the refrigerator for up to 1 day.