Instructions

1. Bring a large pot of water to a boil over medium-high heat. Add a few pinches of salt to the water, and then add in the pasta. Boil the pasta until it is al dente (don’t let it get too mushy)
2. While the pasta is cooking, assemble the rest of the salad by slicing your mozzarella, tomatoes and basil and adding them to a large bowl, and in a small dish, whisk together the oil, vinegar and spices
3. Once the pasta is done, drain it and rinse with cold water to stop the cooking process and cool the pasta so it is no longer hot. Add the pasta into the bowl with the vegetables
4. Pour the dressing mixture over the pasta and vegetables. Toss to coat and taste. Add more salt if needed. You can also add more oil if you’d like a wetter dressing, or more vinegar if you’d like it more tangy
5. Refrigerate the salad for 30 minutes to an hour prior to serving to let all of the flavors come together. Give it a good stir just prior to serving to redistribute the dressing