Preheat oven to 450°F. Toss mushrooms with 1 tablespoon of the oil in large bowl. Sprinkle with 1 teaspoon of the black garlic salt; toss to coat evenly. Spread in single layer on foil-lined shallow baking pan. Roast 20 minutes or until mushrooms are golden brown, stirring halfway through cooking.
Meanwhile, cook pasta as directed on package. Rinse under cold water; drain well. Set aside.
Mix remaining 4 tablespoons olive oil, vinegar, honey and another 1 1/2 teaspoons of the black garlic salt in large bowl until well blended. Add pasta, roasted mushrooms, mozzarella, spinach tomatoes, and remaining 1 teaspoon black garlic salt; toss to coat well. Refrigerate until ready to serve.