Cook the pasta: put a large pot of salted water on the stove to boil. When it’s on a rolling boil, add the dried orecchiette and cook until al dente according to the packet instructions, around 10 minutes for dried orecchiette.

When the pasta is al dente, turn the heat off, let the pasta sit for one minute (no more), then drain it into a colander, and run cold water over the pasta to cool.

While the pasta is cooking: to a large mixing bowl or bi salad bowl, add the halves of cherry tomatoes and bocconcini, one cup of fresh basil leaves, extra quality virgin olive oil, balsamic glaze, and ground cracked black pepper, and stir to combine well.

Assemble the pasta salad: when the pasta has cooled down, transfer it to the bowl of salad ingredients and toss, slide it onto a serving plate or into a salad bowl, drizzle with a little more extra quality virgin olive oil and balsamic glaze, grind on more cracked black pepper, and sprinkle on more fresh basil leaves.

Serve immediately with crusty bread as a main dish for lunch or dinner or as a side to a roast chicken or barbecue meats.