
Bring a large pot of salted water to a boil. While the water heats, add the basil, garlic, olive oil, lemon juice, red wine vinegar, sugar, salt, crushed red pepper, and black pepper to a blender or food processor. Blend until the dressing is smooth and well combined.

Cook the farfalle in the boiling water according to package directions, about 8 minutes, until al dente. Meanwhile, halve the cherry tomatoes, thinly slice the red onion, and cut the marinated mozzarella balls in half or into bite-size pieces.

Drain the pasta and rinse it briefly under cool water to stop the cooking. Transfer the pasta to a large bowl, then add the tomatoes, red onion, mozzarella, and a little extra basil if desired. Pour the basil dressing over the salad and toss until everything is evenly coated. Cover and chill for at least 30 minutes before serving.







