Cook the pasta: Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente – you want a slight resistance when you bite into it, not a mushy texture. The water will look cloudy and smell lightly of wheat as it cooks.

Prepare the beef pepperoni: While the pasta boils, heat a large frying pan over medium-high heat. Add the beef pepperoni slices in a single layer. Cook for 2–3 minutes until the edges begin to curl and turn a deeper brown, and you hear a gentle sizzle. The fat will render slightly, giving the meat a crisp edge. Remove from the pan and set aside on a paper towel.

Drain and cool the pasta: Once the pasta is al dente, drain it in a colander and rinse briefly with cold water to stop the cooking process. Shake the colander well to remove excess water – you want the pasta slightly warm but not steaming, so it absorbs the dressing without wilting the vegetables.

Make the dressing in the pot: Return the empty pasta pot to the stove (no need to wash it yet). Whisk together the olive oil, red wine vinegar, dried oregano, garlic powder, and a pinch of salt and pepper. The mixture will look emulsified and smell sharp and herby. Let it sit for a minute to meld.

Combine all ingredients: Add the drained pasta to the pot with the dressing. Toss gently with tongs until every piece is coated – you should see a glossy sheen on the pasta. Add the halved cherry tomatoes, diced red onion, diced bell pepper, sliced olives, and the cooked beef pepperoni. Fold everything together until evenly distributed.

Add the mozzarella and basil: Gently fold in the halved mozzarella balls and torn basil leaves. Be careful not to break the mozzarella; the pieces should stay intact and look like soft white pearls throughout the salad. Taste and adjust seasoning with more salt or pepper if needed.

Rest before serving: Let the salad sit at room temperature for 5–10 minutes. This allows the flavours to marry – you’ll notice the aroma becomes richer and more rounded. Serve at room temperature or slightly chilled.