Roast the tomatoes: Arrange the grape tomatoes and whole garlic cloves on a baking sheet. Drizzle with a tablespoon of olive oil, and salt. Bake for 25 minutes, or until the skin has burst on the tomatoes.
Prepare the dressing: In a mixing bowl, add the dressing ingredients. Mix well, and set aside. Once the garlic has roasted, remove from the skin and mash into the dressing.
Mix together the salad: In a large serving bowl, mix together the pasta, roasted tomatoes, shallots and dressing. Toss well, and top with torn mozzarella and fresh basil.