Preheat the oven to 350°F with the rack placed in the center of the oven.
Toss the tomatoes and garlic cloves with 3 tablespoons olive oil on a rimmed baking sheet. Season with salt and pepper. Roast for about 30-45 minutes, or until browned and just about bursting. You don’t want to over roast them so that you can still thread it onto a skewer.
While the tomatoes roast, bring a pot of water to a rolling boil Generously salt the water and drop in the pasta. Cook according to the pasta package directions until the pasta is al dente. Drain under cold water and set aside.
Assemble the skewers by threading the pasta, roasted tomato, and mozzarella, alternating as you go. Place on a baking sheet and repeat with remaining ingredients.
Make the dressing by whisking together the remaining 3 tablespoons olive oil, peeled roasted garlic, Dijon mustard, white balsamic vinegar, herbs de Provence, and about half of the fresh basil. Season with about 1/2 teaspoon salt and pepper, to taste. Drizzle over the skewers and allow it to marinate for about 45 minutes. Garnish with remaining fresh basil before serving.