Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and rinse under cold water to cool.

In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, and basil.

In a small bowl, whisk together the balsamic vinegar, olive oil, minced garlic, honey, salt, and pepper until well combined.

Pour the dressing over the pasta salad and toss gently to combine. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.