In a small bowl, whisk together oil, balsamic vinegar, garlic, onion, Dijon mustard, and honey.

Add salt and pepper, to taste. Set aside.

Place cooled and drained cavatappi noodles in a medium size bowl and drizzle olive oil over the top. Fold to coat.

Set out six wide-mouth pint jars.

Divide mozzarella balls evenly between the jars. Whisk the balsamic vinaigrette to incorporate, and then pour over mozzarella balls just to cover the mozzarella. Divide cavatappi amongst the jars, and then the halved tomatoes. Top with sliced basil and shredded Parmesan, followed by a bit of freshly ground black pepper.

Top each jar with a lid and refrigerate until ready to eat. When ready to eat, turn individual jars upside-down to let the vinaigrette move through the rest of the jar, and then shake several times to incorporate. Remove lids and enjoy.

Salads keep well in the refrigerator for a few days.