📖 Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. It's really important not to overcook it—soggy pasta is no good. Think about that perfect bite, slightly firm to the tooth.
2. Drain and Cool: Once the pasta is cooked, drain it immediately. Rinse it under cold water to stop the cooking process and to cool it down quickly. Nobody likes a warm salad, right?
3. Prep the Tomatoes: While the pasta is cooking, wash and halve the cherry tomatoes. If you're using larger tomatoes, chop them into bite-sized pieces. Size matters, believe me.
4. Slice the Mozzarella: Gently slice the Buffalo mozzarella into 1/4-inch thick rounds or bite-sized pieces. Handle it with care—this cheese is delicate.
5. Chop the Basil: Roughly chop the fresh basil leaves. Keep some whole leaves for garnish, if you're feeling fancy.
6. Make the Dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, salt, and black pepper. You can add a pinch of sugar or honey if you like a touch of sweetness.
7. Combine Ingredients: In a large mixing bowl, combine the cooked pasta, tomatoes, mozzarella, and basil.
8. Dress the Salad: Pour the dressing over the pasta mixture and toss gently to coat everything evenly. Be gentle so you don't squish the mozzarella.
9. Let it Marinate: Allow the salad to sit for at least 15-20 minutes to let the flavors meld together. This step is important, trust me.
10. Season to Taste: Before serving, taste the salad and adjust the seasoning if needed. Add more salt, pepper, or balsamic vinegar to your liking. I always add a little extra basil at this stage.
11. Serve: Transfer the pasta salad to a serving platter. Garnish with whole basil leaves and a drizzle of olive oil, if desired. Serve chilled or at room temperature. Enjoy every bite!