1-Bring a large pot of salted water to a boil and cook 8 ounces of cavatappi pasta slightly beyond al dente, about 8-10 minutes.

2-Drain the pasta and rinse under cold water, then drizzle with olive oil and let it cool completely.

3-In a bowl, whisk together 1/3 cup olive oil, 2 tablespoons lemon juice, 1 tablespoon balsamic vinegar, 1/4 cup grated pecorino cheese, 2 grated garlic cloves, 1 teaspoon salt, and freshly ground black pepper.

4-Combine the cooled pasta with the dressing, then add 3 cups halved cherry tomatoes, 1 cup halved mini mozzarella balls, 1/2 cup thinly sliced red onion, and 1 heaping cup of torn fresh basil leaves.

5-Gently toss the mixture and add 1/4 cup shaved pecorino cheese last for the perfect finish.

6-Garnish with additional basil leaves and chill before serving for enhanced flavors.