1-First, start by bringing a large pot of salted water to a boil and cook the 8 ounces of cavatappi pasta until it’s slightly past al dente, which takes around 8-10 minutes. Once done, drain the pasta, toss it with a little olive oil to keep it from sticking, and let it cool on a plate or baking sheet. This step is crucial to ensure the pasta doesn’t overcook and maintains its texture.

2-Next, in a large bowl, whisk together 1/3 cup olive oil, 2 tablespoons lemon juice, 1 tablespoon balsamic vinegar, 1/4 cup grated pecorino cheese, 2 grated garlic cloves, 1 teaspoon salt, and freshly ground black pepper to taste. Add the cooled pasta and toss it evenly to coat. Then, mix in 3 cups of halved cherry tomatoes, 1 cup of halved mini mozzarella balls, 1/2 cup of thinly sliced red onion, and a heaping 1 cup of torn fresh basil leaves for that fresh burst of flavor.

3-Gently add the additional 1/4 cup of shaved pecorino cheese and toss once more to combine everything. Season to taste with more salt and pepper if needed, and garnish with extra fresh basil leaves before serving. For best results, serve immediately, but you can chill it for 30 minutes to let the flavors meld. Remember the tips from earlier, like cooling the pasta fully to avoid wilting the basil it’s a simple trick that makes a big difference.