Cook the pasta according to package directions. Make sure to salt your water generously – this is your only chance to season the pasta from the inside! Cook until al dente, which usually takes about 8-10 minutes.

Drain and rinse the pasta with cold water. This stops the cooking process immediately and cools down the pasta so it won't melt your mozzarella balls. Shake off excess water thoroughly.

Transfer the cooled pasta to a large mixing bowl. You want a bowl that's bigger than you think you need – trust me on this. It makes tossing everything together so much easier!

Add the mozzarella balls, cherry tomatoes, cucumber, bell pepper, and red onion. Make sure your vegetables are cut into similar-sized pieces so every forkful has a good mix.

Pour the Italian dressing over everything. Start with about half the dressing, toss well, then add more as needed. You can always add more but you can't take it away!

Toss in the black olives, fresh basil, and Parmesan cheese. Gently fold everything together until the ingredients are evenly distributed and well-coated with dressing.

Season with salt and pepper to taste. Remember that the cheese and dressing already contain salt, so taste before you add more.

Refrigerate for at least 30 minutes before serving. This chilling time allows the flavors to develop and meld together beautifully. If you're in a rush, you can serve it immediately, but it's definitely better after resting.