Caprese pasta salad

Bring water to a boil and add the orecchiette.

Grate one clove of garlic into a bowl; add the olive oil, balsamic vinegar and lemon juice.

Add a pinch of Italian seasoning and a good pinch of salt; whisk.

Add the cherry tomatoes and mozzarella cut to the size of the pasta, fresh parsley and plenty of basil; season and stir, letting the tomatoes release their liquid.

Variation: if there is pesto on hand, add about a tablespoon to the dressing to highlight the basil.

When the pasta is al dente, drain and shock under cold water until just slightly warm, so it absorbs flavour better.

Add the pasta to the dressing and tomatoes and stir to combine.

Chill at least an hour, better a few hours; take it out about 20 minutes before serving.