Start by bringing a large pot of salted water to a rolling boil. Add your choice of pasta and cook according to package instructions for about 8-10 minutes, or until al dente. Once cooked, drain the pasta in a colander and rinse it under cold water to stop the cooking process.

While the pasta cooks, grab a medium bowl and whisk together 1/4 cup of olive oil, 2 tablespoons of balsamic vinegar, 1 teaspoon of Dijon mustard, and 1 minced garlic clove. Mix until well combined.

In a large mixing bowl, combine the cooled pasta, 1 cup of halved ripe tomatoes, 1 cup of bocconcini mozzarella, 1/4 cup of thinly sliced red onion, and a handful of chopped fresh basil. Gently mix together with a spatula.

Drizzle the prepared vinaigrette over the pasta salad mixture. With a gentle hand, toss the salad to coat all ingredients evenly with the dressing.

Taste the salad and adjust seasoning with salt and pepper. Cover the bowl and refrigerate for at least 30 minutes.

When ready to serve, give the salad a final gentle toss. Garnish with additional fresh basil or Parmesan cheese if desired.