For the Pasta Salad

• 12 ounces rotini, fusilli, or bowtie pasta – Holds the dressing beautifully.
• 1 tablespoon salt (for pasta water) – Seasons the pasta while cooking.
• 2 cups cherry tomatoes, halved – Adds juicy sweetness and vibrant color.
• 8 ounces fresh mozzarella pearls – Creamy, mild, and perfectly bite-sized.
• 1 cup fresh basil leaves, chopped – Adds fresh, aromatic flavor.
• ¼ cup red onion, finely sliced – Provides a mild bite and crunch.
• ¼ cup sliced black olives (optional) – Adds savory Mediterranean flavor.

For the Balsamic Dressing

• ⅓ cup extra virgin olive oil – Forms the base of the dressing.
• 3 tablespoons balsamic vinegar – Adds sweet and tangy flavor.
• 1 tablespoon fresh lemon juice – Brightens the salad.
• 2 cloves garlic, minced – Adds bold savory flavor.
• 1 teaspoon Dijon mustard – Helps emulsify the dressing.
• 1 teaspoon Italian seasoning – Adds herbaceous depth.
• ½ teaspoon salt – Enhances all the flavors.
• ¼ teaspoon black pepper – Adds mild spice.

Optional Garnishes

• Fresh basil leaves
• Grated Parmesan cheese
• Cracked black pepper
• Balsamic glaze drizzle
• Toasted pine nuts