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. Pour over the pasta and toss to coat. Enjoy immediately or refrigerate for up to 1 day.