Bring a large pot of salted water to a boil. Use about 1 tablespoon of salt — it helps flavor the pasta.

Add your pasta and cook according to package directions until al dente (tender but still firm to the bite).

Once cooked, drain the pasta and rinse it briefly with cold water to stop the cooking process and cool it down.

Pro Tip: Rinsing helps prevent the pasta from sticking together and keeps the salad nice and cool for serving.

While the pasta is cooking, dice the zucchini into small bite-sized cubes (no need to peel).

Slice the cherry tomatoes in half.

Thinly slice the red onion — the thinner, the better for a mild, sweet crunch.

Chop the basil just before adding it in, so it stays fresh and fragrant.

Pro Tip: If the red onion is too strong for your taste, soak the slices in cold water for 5–10 minutes, then drain. It mellows the flavor.

In a small bowl or jar, combine:

2 tablespoons olive oil

1 tablespoon red wine vinegar

1 teaspoon Dijon mustard

Salt and pepper to taste

Whisk until fully combined and slightly thickened, or shake well if using a jar with a lid.

Pro Tip: Whisk continuously to help the oil and vinegar blend smoothly. The mustard helps emulsify the dressing so it coats the pasta evenly.

In a large mixing bowl, add:

Cooked and cooled pasta

Diced zucchini

Halved cherry tomatoes

Sliced red onion

Mozzarella pearls

Pour the dressing over everything and gently toss to coat.

Just before serving, sprinkle in the chopped basil and give it one last gentle toss.

Taste and adjust the seasoning — add a pinch more salt, pepper, or a splash of vinegar if needed.

Pro Tip: If you're making it ahead, wait to add the basil until just before serving to keep it bright and flavorful.