1. Gather all your ingredients: pasta, fresh mozzarella pearls, cherry or grape tomatoes, fresh basil, olive oil, balsamic vinegar, garlic, and seasonings. Prep any additional ingredients you want to include (e.g., diced avocado or grilled chicken).
2. Cook the pasta: Bring a large pot of salted water to a boil, add your chosen pasta, and cook according to the package instructions until al dente. Drain and rinse the pasta under cold water to cool it down and stop the cooking process. Toss with a drizzle of olive oil to prevent sticking.
3. Prepare the homemade vinaigrette: In a small bowl or jar, whisk together olive oil, balsamic vinegar, minced garlic, Italian seasoning, salt, and pepper. Taste and adjust seasonings. If desired, add a teaspoon of honey for a touch of sweetness or a squeeze of lemon juice for brightness.
4. Assemble the salad: In a large mixing bowl, combine the cooked, cooled pasta with halved cherry tomatoes, fresh mozzarella pearls, and torn or chopped basil leaves.
5. Dress the salad: Drizzle the homemade vinaigrette over the salad ingredients. Toss gently to ensure everything is evenly coated.
6. Let the salad rest: Allow the salad to sit in the refrigerator for at least 30 minutes to let the flavors meld.
7. Serve the pasta salad: Transfer to a serving dish and garnish with additional fresh basil leaves and a sprinkle of freshly cracked black pepper for extra flavor.
8. Pair with complementary dishes if desired: Serve alongside options like garlic parmesan chicken or a refreshing mango pineapple smoothie for a complete meal.
9. Store leftovers properly: Store the pasta salad in an airtight container in the refrigerator for up to 3–5 days. If preparing ahead, keep the vinaigrette separate and toss it into the salad just before serving to maintain freshness.
10. Revive refrigerated salad by letting it sit at room temperature for 10–15 minutes and tossing with a bit of fresh vinaigrette or additional basil if needed.