Italian-Style Pasta Salad with Mozzarella, Olives and Peppers

Cook the Pasta. Bring 4 litres of water to a rolling boil in the large pot and stir in the salt, then add the pasta and cook it for 1 minute longer than the packet suggests. Cold pasta firms up as it cools, so starting it fully tender rather than al dente keeps the texture pleasant once chilled. Drain in the colander, rinse briefly under cold water to stop the cooking, shake off as much water as you can, and spread it out on the baking tray to cool.

Whisk the Dressing. While the pasta cooks, whisk the vinegar, lemon juice, garlic, oregano, chilli flakes, salt and pepper together in a small bowl or jar. Once combined, whisk in the olive oil until the dressing looks slightly thickened and even. Building the acid and seasoning first helps them dissolve properly before the oil goes in, so the dressing doesn't end up tasting flat.

Dress the Warm Pasta. Tip the still-slightly-warm pasta into the large bowl and toss with two-thirds of the dressing, then leave it for 10 minutes, tossing once more partway through. Warm pasta is more porous and soaks up dressing rather than simply being coated in it, so this step is what gives the salad real flavour rather than a slick surface.

Add the Salad Ingredients. With the dressing made, scatter in the cherry tomatoes, red pepper strips, mozzarella balls, olives and red onion, then pour over the remaining dressing and toss everything together gently. Look for an even coating with no dry patches of pasta. Keeping the mozzarella balls whole rather than tearing them means each bite still gets a soft, milky contrast to the tangy dressing.

Fold in the Basil. Just before serving, fold the torn basil through the salad so the leaves stay bright and glossy rather than wilting in the dressing. Add it at the last minute, since basil bruises and turns a dull green quickly once it meets acid and salt.

Check the Seasoning. Give the salad a final taste once it has chilled, as cold food naturally tastes less seasoned than food at room temperature. Add a little extra salt or a squeeze of lemon if it needs brightening up. This last check is worth doing every time, since the balance that felt right earlier can fade in the fridge.