Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
Toss the pasta with a small drizzle of olive oil to prevent sticking and set aside.
2. Prep the Ingredients
While the pasta cools, halve the cherry tomatoes, cube the mozzarella, and tear the basil leaves. If using red onion, slice it thinly and soak in cold water for 10 minutes to mellow its sharpness.
3. Make the Dressing
In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey, minced garlic, oregano, salt, and pepper until well combined.
4. Assemble the Salad
In a large bowl, combine the cooled pasta, tomatoes, mozzarella, basil, and red onion (if using).
Pour the dressing over the salad and gently toss to combine, ensuring everything is evenly coated.
5. Chill and Serve
Cover the salad and let it chill in the refrigerator for at least 15-20 minutes to allow the flavors to meld.
Before serving, give it a quick toss and garnish with a few extra basil leaves or a drizzle of balsamic glaze for presentation.
