Caprese Pasta Salad

Bring a large pot of well-salted water to a boil. Cook the fusilli according to package directions until al dente, about 8–10 minutes, then drain. Spread the pasta on a baking sheet or toss with a drizzle of olive oil to prevent clumping, and allow it to cool completely to room temperature.

While the pasta cooks, dice the tomatoes into bite-sized chunks — or halve them if using cherry tomatoes. Place them in a large mixing bowl, season lightly with a pinch of salt, and set aside to let their juices release.

Tear or cut the fresh mozzarella into irregular bite-sized pieces roughly the same size as the pasta. Add it to the bowl with the tomatoes.

Peel and mince the garlic finely. In a small bowl, whisk together the extra-virgin olive oil, minced garlic, and the freshly squeezed juice of 1 lemon until emulsified. Season the dressing generously with salt and freshly ground black pepper.

Add the cooled pasta to the bowl with the tomatoes and mozzarella. Pour the dressing over and toss gently but thoroughly to coat every ingredient evenly.

Tear the fresh basil leaves by hand and fold them through the salad just before serving to preserve their bright color and fragrance. Taste and adjust seasoning with additional salt, pepper, or a squeeze of lemon as needed.

Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Remove from the refrigerator about 10 minutes before serving so the mozzarella softens slightly and the flavors bloom.