Cook the pasta until al dente. Bring a large pot of water to a rolling boil—you’ll see big, vigorous bubbles breaking the surface. Add a generous tablespoon of salt (it should taste like the sea). Drop in the pasta and stir immediately. Cook according to package directions until the pasta is tender but still has a slight resistance at the centre when you bite it. The water will look starchy and cloudy, which is exactly what you want. Drain in a colander, reserving about 100ml of the pasta water. Do not rinse the pasta—the starch helps the dressing cling.

Brown the beef pepperoni until crisp-edged. While the pasta cooks, set a large frying pan over medium-high heat. Add 2 tablespoons of olive oil and let it shimmer—you’ll see tiny ripples across the surface. Lay the beef pepperoni slices in a single layer (work in batches if needed). Let them sizzle undisturbed for 2 minutes until the edges darken and curl, releasing a rich, smoky aroma. Flip and cook for another minute until both sides are lightly crisped. Transfer to a plate lined with kitchen paper.

Roast the cherry tomatoes in the same pan. Reduce the heat to medium. Add the sliced garlic to the pan with the remaining oil and stir for 30 seconds—it should smell fragrant, not burnt. Tip in the halved cherry tomatoes, cut side down. Let them cook without stirring for 4 minutes until the skins wrinkle and the bottoms caramelise, releasing a sweet, jammy scent. The tomatoes will soften and look glossy. Remove from heat.

Build the dressing directly in the serving bowl. In a large, wide bowl, whisk together 4 tablespoons of extra virgin olive oil, the red wine vinegar, dried oregano, flaky salt, and several cracks of black pepper. The mixture will emulsify slightly, turning pale and opaque as you whisk. Taste it—it should be tangy and bold, with a peppery finish.

Combine the warm pasta with the dressing. Add the drained, still-warm pasta to the bowl with the dressing. Use tongs to toss thoroughly, coating every piece of pasta. The warmth helps the pasta absorb the dressing, so it’s seasoned from the inside out. You’ll notice the pasta looking glossy and evenly tinted.

Fold in the remaining ingredients. Add the roasted cherry tomatoes and garlic (scrape every bit of oil from the pan), the crispy beef pepperoni, sliced red onion, halved olives, and torn basil leaves. Gently fold everything together with a large spoon. The colours will be gorgeous—deep reds, creamy whites, and bright green.

Add the mozzarella and Parmesan last. Tuck the mozzarella pearls throughout the salad, then sprinkle over the grated Parmesan. Toss once more very gently—you want the mozzarella to stay intact, not break apart. The cheese will start to soften slightly from the residual heat.

Rest the salad before serving. Cover the bowl with a clean tea towel or cling film and let it sit at room temperature for at least 30 minutes. This rest is crucial—the flavours meld, the pasta relaxes, and every bite becomes cohesive. When you lift the cover, the aroma will be intoxicating: garlic, oregano, and toasted Parmesan.