Make the balsamic vinaigrette. To do this, add the balsamic vinegar, olive oil, garlic, honey, dijon mustard, salt and pepper to a jar (or another airtight container). Close the lid and shake vigorously to combine. Set aside for later.
Toast your pine nuts. To do this, add them to a small frying pan and cook over medium heat, tossing occasionally. You'll know they're done when they smell nutty, look a little bit sweaty, and have slightly browned. This will only take a few minutes and they burn easily, so keep an eye on them.
Now make the pasta per the instructions on the box. You'll want to cook it until it's al dente (for me, that was about 11 minutes). If you haven't already, chop the other ingredients while the pasta cooks.
Once the pasta is ready, drain it and add it to a bowl. Pour all the balsamic vinaigrette over the pasta, and toss to coat. Then add the cantaloupe, calabrian chilis, mozzarella pearls, basil, pine nuts, cherry tomatoes, shallots, and olives to the bowl and toss once more. Season to taste with salt and pepper, then toss once more. Serve immediately or refrigerate to serve later!