Bring a pot of water to a boil and season with a 1-2 pinches of sea salt.
While you wait for the water to boil, measure out all your ingredients, this salad comes together fast!
Add the pasta to boiling water and cook until al dente, approx. 8 minutes for mini bowties or follow package instructions for different shapes.
Drain cooked pasta in a colander and rinse with cold water. Set aside.
To make the dressing, peel smash and mince fresh garlic. Add to a small bowl with oil, vinegar, salt, pepper, and oregano. Mix well then pour over pasta. Toss to coat.
Halve, quarter, or chop tomatoes (any variety will work here) and add to the pasta along with basil and mozzarella balls.
Mix well and allow salad to sit for 30 minutes (at room temperature or in fridge if preferred) for the flavors to meld. This is optional but I always try to set aside some time to marinate in the dressing. Taste and add any additional balsamic or seasoning desired. Enjoy!
This salad can be made the day before for a party or gathering and will keep in the fridge for up to 3-4 days.
Notes
Nutrition Facts below are estimated for pasta salad and dressing using an online recipe nutrition calculator. Adjust as needed and enjoy!