Instructions:
- Cook pasta according to package directions until al dente. Drain immediately and rinse briefly under cold water to stop cooking. Place the cooled pasta in a large mixing bowl.
- While the pasta cooks, prepare the mix-ins: halve the tomatoes, dice the cucumber and bell pepper, thinly slice the red onion, slice the olives, and drain the mozzarella pearls. Add all prepared vegetables and cheese to the bowl with the pasta.
- Prepare the Tangy Balsamic Dressing: In a jar with a tight-fitting lid or a small bowl, combine the balsamic vinegar, Dijon mustard, minced garlic, dried oregano, salt, and pepper. Whisk vigorously or shake well.
- Slowly stream in the olive oil while continuously whisking or shaking the jar until the dressing slightly thickens and emulsifies. Taste and adjust seasonings as needed.
- Pour about three-quarters of the dressing over the pasta and vegetable mixture. Gently toss everything until well coated, then fold in the freshly chopped basil.
- Cover the bowl and refrigerate for a minimum of 30 minutes, allowing the pasta to absorb the flavours. For best results, chill for 1–2 hours.
- Before serving, give the salad a final toss. Add more reserved dressing if it seems dry, and adjust seasoning one last time. Serve chilled or at cool room temperature.