Step 1: Cook the Pasta

The first step is to cook the pasta. Bring a large pot of salted water to a boil. For every 4 cups of water, add about 1-2 teaspoons of salt. This step ensures the pasta is well-seasoned from the inside out.

Once the water is boiling, add your pasta. Stir occasionally to prevent it from sticking, and cook according to the package instructions until it’s al dente, which typically takes around 8-10 minutes. The pasta should still have a slight firmness when bitten.

Once cooked, drain the pasta and immediately rinse it under cold water to stop the cooking process. This also cools the pasta down, which is important for pasta salad, as it will help the pasta absorb the vinaigrette better without becoming soggy.

Spread the pasta out on a baking sheet or in a large bowl to help it cool quicker. You can set it aside while you prep the other ingredients.

Step 2: Prepare the Tomatoes and Bocconcini

While the pasta is cooking, prepare the rest of the ingredients.

• Tomatoes: Cut the cherry tomatoes in half or quarters if they’re particularly large. This allows the tomatoes to release their juices and flavor into the salad. If you’re using grape tomatoes, which tend to be a bit firmer and sweeter, halving them will still be necessary to help them blend with the pasta.
• Bocconcini: Drain the bocconcini mozzarella balls from their liquid, and slice them in half or quarters depending on their size. Bocconcini are small, soft, and creamy, and they add a smooth, delicate texture to the salad. If you can’t find bocconcini, you can use fresh mozzarella or even a block of mozzarella cut into small cubes.
• Red Onion: Thinly slice the red onion. The onion adds a mild sweetness and a bit of bite to the salad, so make sure to slice it thinly so that it doesn’t overpower the other flavors. If raw onions are too strong for you, you can soak them in cold water for a few minutes to mellow out the flavor.

Step 3: Make the Vinaigrette

Now it’s time to prepare the dressing. In a small bowl or jar, combine the olive oil, balsamic vinegar, Dijon mustard, garlic, and honey (if using). Whisk or shake the ingredients until the dressing emulsifies and becomes smooth.

Taste the vinaigrette and adjust the seasoning with salt and pepper. You want the vinaigrette to be tangy with a touch of sweetness. If you prefer a slightly creamier dressing, you can add a spoonful of mayonnaise or Greek yogurt for extra richness.

If you’d like a bit more acidity, feel free to add a little more vinegar. For a more herbal dressing, you can whisk in a teaspoon of dried oregano, thyme, or even fresh lemon juice for brightness.

Step 4: Assemble the Salad

Once the pasta is cool and the other ingredients are ready, it’s time to assemble the salad. In a large mixing bowl, combine the pasta, tomatoes, bocconcini, red onion, and basil.

Pour the vinaigrette over the salad and toss gently to coat all the ingredients. The vinaigrette should cover the pasta and vegetables evenly, but be sure not to overmix as it can cause the mozzarella to break apart.

Taste the salad and adjust the seasoning. You may want to add more salt, pepper, or a drizzle of olive oil if the pasta seems dry. This is also the time to add any additional ingredients like extra herbs or seasoning.

Step 5: Chill and Serve

For the best flavor, allow the pasta salad to chill for at least 30 minutes before serving. This gives the pasta time to absorb the dressing, and it allows the flavors to meld together beautifully. However, if you’re in a rush, you can serve it immediately.

Once ready to serve, garnish with additional fresh basil or a sprinkle of Parmesan cheese for a burst of flavor and visual appeal.