Ingredients:

• 320 g short pasta (such as farfalle, penne, fusilli, or your preferred type)
• 250 g Apulian mozzarella (or fior di latte)
• 300 g fresh cherry tomatoes (cherry, datterini, or a mix)
• Fresh basil
  
• Extra virgin olive oil
• Salt
• Pepper

Instructions:

1. Cook the pasta: Cook the pasta in plenty of salted water for the time indicated on the package. Drain al dente and immediately cool under running water to stop the cooking process.
2. Prepare the ingredients:
   • Cut the cherry tomatoes in half or quarters, depending on their size.
   • Cut the mozzarella into cubes.
     
3. Assemble: In a large bowl, combine the cooled pasta with the cherry tomatoes, mozzarella and plenty of fresh basil, torn by hand.
4. Dress: Season with extra virgin olive oil, salt, and pepper. Mix well to combine all the ingredients.
5. Chill: Let it sit in the refrigerator for at least 30 minutes to allow the flavors to meld.
6. Serve: Serve the cold pasta salad with mozzarella and fresh cherry tomatoes garnished with more fresh basil.

Chef's Tips:

• For a more intense flavor, you can add a few cloves of crushed garlic to the olive oil.
• You can enrich the salad with other ingredients as you like, such as corn, roasted peppers, green olives, capers, etc.
• Remember to enjoy the cold pasta salad with mozzarella and fresh cherry tomatoes well chilled to fully appreciate its freshness and flavor.