1. Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to stop the cooking process. Set aside.
2. In a large mixing bowl, combine the cherry tomatoes, mozzarella balls, black olives, red bell pepper, red onion, and fresh basil.
3. In a small bowl, whisk together the olive oil, red wine vinegar, Italian seasoning, salt, and pepper. Adjust the seasoning to taste.
4. Add the cooked pasta to the mixing bowl with the vegetables. Pour the dressing over the top.
5. Toss everything together until the pasta and veggies are well coated with the dressing. Let the salad sit for 15 minutes before serving to allow the flavors to meld.

One of my favorite tips is to prepare the dressing in advance and let it sit for a while. This allows the flavors to intensify and makes the salad even more flavorful. Just like my dad’s storytelling, the longer you let it simmer, the richer it gets.