Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package directions until al dente, usually 8-10 minutes.
Drain the pasta in a colander and rinse immediately with cold water to stop the cooking process. Toss occasionally as it cools to prevent sticking.
While the pasta cools, prepare the homemade croutons if not using store-bought. Cut day-old bread into 1/2-inch cubes, toss with a drizzle of olive oil and a pinch of salt, then toast in a 375°F oven for 8-10 minutes until golden and crisp.
In a small bowl, whisk together the minced garlic, olive oil, balsamic vinegar, salt, pepper, and optional dried oregano and honey.
In a large serving bowl, combine the cooled pasta, halved cherry tomatoes, chopped basil, mozzarella pearls, and optional ingredients like red onion, cucumber, and Parmesan cheese.
Pour the dressing over the salad ingredients and toss gently but thoroughly to coat everything evenly.
Add the toasted croutons just before serving to maintain their crunch.
For best flavor development, let the salad rest for 15-30 minutes before serving.
