Ingredients:

  • 340 g / 12 oz Pasta (Fusilli, Rotini, or Farfalle)
  • 300 g / 10.5 oz Fresh Mozzarella Pearls (Bocconcini), drained well
  • 450 g / 1 lb Cherry or Grape Tomatoes, halved
  • 150 g / 5 oz Baby Spinach, roughly chopped
  • 60 ml / ¼ cup Fresh Basil leaves, chiffonade (thinly sliced)
  • 120 ml / ½ cup Extra Virgin Olive Oil
  • 60 ml / ¼ cup Red Wine Vinegar
  • 1 tbsp Dijon Mustard
  • 2 cloves Garlic, minced finely
  • 1 tsp Dried Oregano
  • ½ tsp Sea Salt (Plus more for seasoning pasta water)
  • ¼ tsp Freshly Ground Black Pepper

Instructions:

  1. Bring a large pot of water to a rolling boil. Season the water generously with salt. Add the pasta and cook according to package directions until perfectly al dente (usually 8-10 minutes).
  2. Drain the pasta immediately in a colander. Crucially, run cold water over the pasta until it is completely cool to stop the cooking process and prevent sticking. Drain well and transfer the cooled pasta to the large mixing bowl.
  3. In a small bowl, combine the Red Wine Vinegar, Dijon Mustard, minced Garlic, Dried Oregano, Salt, and Pepper. Slowly drizzle in the Extra Virgin Olive Oil while continuously whisking until the dressing is fully emulsified and slightly thickened. Taste and adjust seasoning.
  4. Pour approximately three-quarters of the vinaigrette over the cooled pasta. Toss gently but thoroughly to coat every piece of pasta. Add the halved Cherry Tomatoes and the drained Mozzarella Pearls. Toss once more.
  5. Just before chilling, gently fold in the Baby Spinach and the Fresh Basil Chiffonade. Cover the bowl tightly and refrigerate for a minimum of 30 minutes to allow the flavors to marry.
  6. Remove the salad from the fridge. Give it a good stir. Taste the salad and add the remaining reserved dressing and a final pinch of salt and pepper if needed before serving chilled or at cool room temperature.