Boil the pasta: Bring a large pot of generously salted water to a rolling boil. Add your pasta and cook according to package directions until al dente—the pasta should be tender but still offer a slight resistance when you bite into it. You’ll see the water turn cloudy as the starch releases.

Make the dressing while the pasta cooks: In a large serving bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, salt, and pepper. The mixture will look slightly emulsified and smell sharp and herby. Drop in the halved cherry tomatoes and give them a gentle stir—you want them to start releasing their juices into the dressing.

Drain and cool the pasta: Once the pasta is cooked, drain it in a colander. Do not rinse it—you want some starch to remain so the dressing clings to the pasta. Shake the colander well to remove excess water, then let it sit for 2 minutes until steam stops rising and the pasta is just warm, not hot.

Toss everything together: Add the warm pasta directly to the bowl with the tomato dressing. Use tongs or a pasta fork to toss thoroughly—you’ll see the oil turn slightly pink as it mixes with the tomato juices. The warm pasta will absorb the dressing beautifully.

Add the mozzarella and basil: Gently fold in the mozzarella pearls and torn basil leaves. The mozzarella will soften slightly from the warmth of the pasta but won’t melt. If using olives, add them now. The colours should look vibrant—deep red tomatoes, white mozzarella, green basil, and golden pasta.

Rest and serve: Let the salad sit at room temperature for 10 minutes. This rest time allows the flavours to meld—you’ll notice the aroma becomes richer and more rounded. Serve immediately, or cover and refrigerate for later.