Red and yellow cherry tomatoes, fresh mozzarella balls, and plenty of herbs and spices add color and flavor to this bountiful pasta salad. Sprinkle fresh basil on top.
Preheat oven to 450°F. Arrange tomato halves, cut sides up, in a foil-lined 15x10x1-inch baking pan. Sprinkle with oregano, garlic, and salt; drizzle with the 1/4 cup olive oil. Roast tomatoes, uncovered, for 20 to 25 minutes or until light brown and shriveled. Set aside.
Meanwhile, prepare pasta according to package directions; drain. In a large bowl whisk together the 1/3 cup olive oil, the vinegar, and pepper. Add warm pasta to bowl; toss to coat. Let cool to room temperature, stirring occasionally.
Add the tomatoes and any drippings from the pan, the mozzarella, and basil to the pasta. Toss to combine. Serve at room temperature.