Colorful Rotini Pasta Salad

Cook rotini pasta in salted boiling water according to package instructions until al dente. Drain and rinse under cold water.

Halve the cherry tomatoes and dice the fresh mozzarella into small cubes.

In a large bowl, combine the cooled pasta, cherry tomatoes, mozzarella, and fresh basil leaves.

Add optional ingredients like sliced red onion and Kalamata olives if desired.

Drizzle with olive oil and season with salt and black pepper. Toss to combine.

Transfer to a serving dish and finish with a generous drizzle of balsamic glaze.

Garnish with extra basil leaves and serve immediately or chill for later.