Preparations (Hands on time, 5 minutes. Marinating time, 30 minutes to 2 hours.):
1. Prepare the vinaigrette:

Whisk together all ingredients listed under “balsamic-tarragon vinaigrette”.

2. Slicing and dicing:

Chop and seed large tomatoes, or halve small ones. (It is imperative that you seed larger tomatoes or your dish will be too watery.)

Dice mozzarella into ½ inch cubes.

Finely chop about ¼ cup red onion.

Using clean hands, tear basil leaves into small pieces.

3. Combine prepared cheese, tomatoes, basil, and onion in a small mixing bowl. Pour vinaigrette over top and stir to combine. Let the mixture marinate at room temperature for at least 30 minutes or up to two hours.

Directions (10 – 15 minutes, mostly inactive):
1. Cook pasta in salted, boiling water according to package directions. Drain and immediately rinse with cool water to stop the cooking process. Drain again, very thoroughly.
2. Toss cooked noodles with cheese, veggies, and remaining vinaigrette until well combined.
3. Transfer to a serving bowl and garnish with additional basil leaves, if desired.
4. Serve and enjoy!