Bring a large pot of salted water to a roaring boil over high heat. Add farfalle pasta and cook until al dente, typically about 8-10 minutes. Drain and rinse under cold water to stop the cooking process.

While the pasta is cooking, halve the cherry tomatoes and drain the mozzarella balls. Tear or chop the basil leaves and chop the parsley if using.

In a large mixing bowl, add the cooled farfalle pasta, halved cherry tomatoes, drained mozzarella, torn basil, and chopped parsley. Toss gently to combine.

Drizzle the olive oil over the pasta mixture. Season with sea salt and black pepper. Toss gently to combine.

Drizzle balsamic glaze over the salad. Toss gently to coat all ingredients evenly.

Taste and adjust seasoning if needed. Chill for 30 minutes if desired before serving.

Serve immediately or chill. Garnish with additional basil if desired.