Cook pasta in a large pot of salted boiling water for about 10-13 minutes or until the pasta is cooked a little more than al dente. Drain. Toss in a little olive oil. Cool completely.

Place cooked pasta in a large bowl. Add tomatoes, blueberries, cherry bocconcini and basil. Season with salt and pepper.

To make balsamic vinaigrette, place olive oil, balsamic vinegar, garlic and honey in a small container with lid. Cover with lid. Shake well until combined. Season with salt and pepper.

Drizzle pasta salad with balsamic vinaigrette. Toss.