📖 Instructions

1. First things first: Cook your pasta! Bring a large pot of salted water to a rolling boil. Add your pasta (I like to use rotini or farfalle) and cook according to package directions until perfectly al dente. This means it should be cooked through but still firm to the bite. Don't overcook it, otherwise you'll end up with a gummy mess...Trust me, I've been there! Once it’s cooked, drain it immediately in a colander and rinse it under cold water to stop the cooking process. Set aside to cool completely. It should be nice and cool for the next steps.
2. In a large mixing bowl, whisk together the olive oil, red wine vinegar, salt, and freshly cracked black pepper. You can adjust the amount of vinegar to your taste. I like it with a little tang, but I also like a dash of lemon for added zing!
3. Add the cooled pasta to the bowl with the dressing. Gently toss to coat all the pasta evenly. Make sure to break up any clumps that might have formed.
4. Now for the star of the show: the veggies! Add the chopped cherry tomatoes, sliced red onion, and fresh basil leaves to the pasta. Gently toss everything together again until all the pasta is completely coated.
5. Finally, add the grated Parmesan cheese. Stir it gently, making sure not to break up the cheese too much. You want some lovely large chunks of that delicious parmesan for the perfect bite.
6. Taste and adjust! Give it a good taste test. You might need to add a little more salt, pepper, or vinegar to your liking. Personalize it! Add a dash of lemon zest if you like!
7. Serve immediately or chill for later. This salad tastes amazing both ways! If you are chilling it, it might be good to add the parmesan right before serving so it doesn't get soggy from the moisture.