Pasta Salad

Halve the cherry tomatoes, slice the red onion into thin half-moons, and drain the olives. Cut the mozzarella into cubes or carefully tear into smaller pieces. Pluck the basil into larger leaves, rinse the arugula with cold water, and let it drain well.

In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and freshly ground pepper until you have a combined emulsion. This dressing gives the salad a fresh flavor and prevents the pasta from sticking together.

Bring 2 liters of water to a boil in a large pot and add a teaspoon of salt. Add the pasta (such as fusilli) to the boiling water and cook according to the package instructions until al dente, usually 8-10 minutes. The pasta should be tender but still firm to the bite.

Drain the cooked pasta in a colander and briefly rinse with cold water to cool it down and stop the cooking process. Immediately transfer to a large bowl, toss with the first spoonful of dressing (to prevent sticking), and let cool for several minutes at room temperature.

Add the prepared tomatoes, mozzarella, olives, onion, basil, and arugula to the cooled pasta. Pour over the remaining dressing and mix thoroughly so all the ingredients are coated and seasoned. Every part of the salad should have flavor.

Season the salad to taste with salt and freshly ground pepper. Serve either chilled straight from the fridge or at room temperature. This pasta salad is ideal for lunchboxes, picnics, or as a light summer dinner.