Boil the pasta: Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil. Add the pasta and cook according to the packet instructions until al dente — you want it tender but still with a slight bite at the centre. The water will look starchy and cloudy as it cooks, which is exactly what you want.

Drain and cool quickly: Pour the pasta into a colander and rinse it under cold running water until the pasta feels cool to the touch. Give the colander a good shake to remove excess water. The pasta should look glossy and separate, not clumpy. Set it aside to drain fully while you prep the vegetables.

Prepare the vegetables: While the pasta cools, halve the cherry tomatoes — you'll hear a soft pop as the skins give way. Dice the cucumber into small, even cubes; the flesh should be firm and bright green. Finely dice the red onion; the sharp, pungent smell will mellow as it sits in the dressing. Halve the olives and tear the basil leaves roughly — tearing, not cutting, keeps the edges from browning.

Make the dressing: In a small bowl or a jam jar with a lid, combine the olive oil, balsamic vinegar, dried oregano, salt, pepper, and minced garlic if using. Whisk or shake vigorously until the mixture looks emulsified — slightly thickened and pale in colour. Give it a sniff; the vinegar should be sharp but balanced by the rich olive oil.

Combine everything: In a large mixing bowl, add the cooled pasta, the halved tomatoes, diced cucumber, olives, red onion, and the fresh mozzarella pearls. Pour the dressing over the top. Using two large spoons or your hands (clean, of course), toss gently until everything is evenly coated. You should see the creamy white mozzarella pearls nestled among the colourful vegetables and pasta.

Add the basil and rest: Scatter the torn basil leaves over the top and give it one final gentle toss. Let the salad sit at room temperature for at least 10 minutes before serving. During this time, the pasta absorbs the dressing, and the flavours begin to meld. The mozzarella will soften slightly, becoming luscious and creamy.

Serve and enjoy: Spoon the salad into bowls. The colours should be vibrant — red tomatoes, green cucumber and basil, white mozzarella, black olives, all clinging to golden pasta. Serve immediately, or cover and refrigerate for later.