Cook the pasta. Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to the package instructions until al dente. You'll know it's ready when it offers slight resistance to the bite and the water looks cloudy and starchy. Drain the pasta in a colander, reserving about 100ml of the pasta water. Do not rinse the pasta – you want the starch to help the dressing cling.

Toast the pine nuts. While the pasta cooks, place a large frying pan over medium heat. Add the pine nuts and toast them, shaking the pan frequently, for 2-3 minutes. You'll smell a warm, nutty aroma and see them turn a light golden brown. Remove them immediately to a plate to stop them from burning.

Prepare the dressing. In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, and minced garlic. Season with a pinch of salt and a few grinds of black pepper. The dressing should look emulsified and smell sharp and fragrant.

Combine the warm pasta and tomatoes. Return the drained pasta to the warm pot (off the heat). Add the halved cherry tomatoes and pour over half of the dressing. Toss gently with tongs. The warmth of the pasta will soften the tomatoes slightly, releasing their juices. You'll see the tomatoes begin to glisten and the pasta take on a pale pink hue from the tomato juices.

Add the mozzarella and basil. Gently fold in the halved mozzarella balls and the torn basil leaves. Add the remaining dressing and toss once more. Be careful not to break up the mozzarella too much. The basil will wilt slightly from the residual heat, releasing its sweet, peppery scent.

Finish and rest. Sprinkle the toasted pine nuts over the top. If the salad seems a little dry, add a splash of the reserved pasta water – the starch will help the dressing coat everything evenly. Taste and adjust the seasoning with more salt and pepper. Let the salad rest at room temperature for at least 15 minutes before serving. During this time, the flavours will meld together beautifully.