Bring a large pot of salted water to a boil, then add the farfalle pasta. Cook according to the package instructions until al dente, usually around 10-12 minutes. Stir occasionally to prevent sticking.

While the pasta is cooking, wash and halve the cherry tomatoes. Slice the sun-dried tomatoes into bite-sized pieces and rinse the arugula under cold water. Place all the prepared vegetables in a large mixing bowl.

In a small bowl, combine the pesto with white balsamic vinegar and a sprinkle of herb salt. Whisk the mixture together until fully blended.

Once the pasta has slightly cooled, transfer it to the bowl with the prepared vegetables. Add in the halved cherry tomatoes, sun-dried tomatoes, and arugula.

Tear the baby mozzarella into smaller pieces and gently fold them into the pasta and vegetable mixture.

Pour the prepared pesto dressing evenly over the pasta and vegetables. Use a large spoon to gently toss everything together.

You can serve your Mediterranean pasta salad immediately or allow it to chill in the refrigerator for about 15-20 minutes.