Fill a large pot with water and bring it to a boil.

Add a generous pinch of salt — this flavors the pasta from the start.

Add the tri-color rotini and cook according to the package instructions (usually about 8-10 minutes) until al dente.

Drain the pasta using a colander and immediately rinse it under cold water to stop the cooking process and cool it down.

Shake off any excess water and transfer the pasta to a large mixing bowl.

Pro Tip: Don’t skip the cold rinse — it keeps the pasta from getting mushy and helps it hold up better in the salad.

While the pasta is cooking, halve the cherry tomatoes.

Dice the red onion finely so it blends into the salad without being overpowering.

Chop the fresh basil. Tear larger leaves by hand if you prefer a rustic look.

If you’re using a mozzarella block, cut it into bite-sized cubes.

Rinse the blueberries gently and pat them dry with a paper towel.

In a small bowl or mason jar, combine olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper.

Whisk it well until everything is emulsified, or shake it up in the jar with the lid tightly sealed.

Pro Tip: Whisk continuously to make sure the oil and vinegar blend smoothly — this keeps the dressing from separating too quickly.

Add the cooled pasta to your large mixing bowl, then toss in the tomatoes, blueberries, mozzarella, red onion, and basil.

Pour the dressing over the top. Start with about 3/4 of it and toss everything gently to coat.

Add more dressing if needed to taste or save the rest for later if you're chilling it first.

Pro Tip: Toss gently so the blueberries and mozzarella stay whole and look beautiful in the final presentation.

You can serve it right away at room temperature or cover and refrigerate it for at least 30 minutes for the flavors to meld.

Just before serving, give it a quick toss and garnish with a little extra chopped basil or a few whole blueberries on top for flair.

Pro Tip: If making ahead, reserve a small splash of dressing to refresh the salad just before serving.