Directions

• Cook the Pasta
  Bring a pot of water to a boil. Add 1 pound of rotini pasta and cook until al dente, reducing cooking time by 1–2 minutes so the pasta remains firm. Stir after adding to prevent sticking. Once cooked (about 7 minutes according to the package), drain the pasta in a colander and immediately run cold water over it until fully cooled. This stops the cooking process and prevents soggy noodles.
• Prepare the Mozzarella
  Open the fresh mozzarella pearls. If the pearls are large, cut them in half; if small, leave them whole. Break them apart so they separate easily.
• Slice the Tomatoes
  Cut cherry or grape tomatoes in half lengthwise—or in the other direction if preferred. Measure approximately 3 cups (around a 12-oz container) and add them to the bowl with the mozzarella.
• Chop the Basil
  Pinch off fresh basil leaves and measure about ½ cup. Stack the leaves, slice them into thin strips, and sprinkle half into the tomato-mozzarella bowl. Reserve the remaining half for topping before serving.
• Make the Dressing
  In a bowl, whisk together ¼ cup olive oil, 3 tablespoons balsamic vinegar, ½ teaspoon minced garlic, 1 teaspoon pepper, and 1 teaspoon salt. Whisk vigorously for about 30 seconds until well combined. Pour the dressing over the tomatoes, mozzarella, and basil, then toss gently to coat.
• Marinate
  Let the mixture sit and soak for 20 minutes (refrigeration optional, but keeps mozzarella firm). This allows flavor to absorb before adding pasta.
• Combine and Serve
  Add the cooled pasta to the marinated mixture and toss until everything is evenly coated. Scoop dressing from the bottom of the bowl to mix throughout. Top with the remaining fresh basil and serve.