- Cook the pasta: Boil a large pot of salted water. Cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool completely.
- Prepare the vegetables: While the pasta is cooking, slice the tomatoes, cucumber, bell pepper, and red onion. Halve the mozzarella balls if using, and slice the olives.
- Make the dressing: In a small bowl, whisk together the olive oil, vinegar, salt, pepper, and oregano (if using). Taste and adjust seasoning as needed.
- Assemble the salad: In a large bowl, combine the cooled pasta with the chopped vegetables, mozzarella, and olives. Add the fresh basil leaves.
- Dress the salad: Pour the dressing over the pasta salad and toss gently to combine. Make sure all the ingredients are coated with the dressing.
- Chill and serve: For the best flavor, let the salad sit in the fridge for at least 30 minutes before serving. You can also top with a sprinkle of grated Parmesan if desired.
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