In a medium glass jar or small blender combine the milk, mayonnaise, balsamic and spices. Shake well or blend until completely combined and creamy.
Boil farfalle until al dente. Drain and rinse with cold water. Combined cooked pasta, cut vegetables, tomatoes, and mozzarella in a large bowl. Add dressing and gently stir to combine. Top salad with fresh basil and serve.