Boil a large pot of salted water and cook the orecchiette as directed on the Delallo package.
Meanwhile, Add 1 tablespoon olive oil to a large skillet and set over high heat. Once smoking hot, add the tomatoes and grapes. Stir and roast for 1-2 minutes, until the skins are blistered but not split. Then turn off the heat and add the garlic. Stir, allowing the garlic to saute as the pan cools.
Add the basil, 1/3 cup olive oil, and vinegar to the blender. Puree until very smooth, then salt and pepper to taste.
Once the pasta is drained, toss it with the basil oil. Then add in the roasted grapes, roasted tomatoes, and olives. Allow the mixture to cool a little more and toss in the mozzarella balls. Salt and pepper to taste. Serve slightly warm or at room temperature.