Bring a large pot of salted water to the boil. Cook the pasta until it is very soft (beyond al dente as it will firm up as it cools).

While the pasta cooks make the dressing: pour the rapeseed oil, chilli oil and lemon juice into a screw top jar. Add the salt & pepper, secure the lid and shake for 20 seconds until the dressing emulsifies.

As soon as the pasta is cooked drain it, then place into a bowl and pour over 2/3 of the chilli dressing. Toss to coat the pasta then set aside to cool (approximately 30 minutes).

Slice the cherry tomatoes and olives in half.

Rip the mozzarella pearls in half.

When the pasta is cold add the tomatoes, olives and mozzarella to the bowl. Pour over the remaining dressing and toss again.

Finally, grind black pepper over the top and scatter over a large handful of fresh basil leaves

Tips:

This salad can be made ahead and stored (covered) in the fridge for up to 48 hours. For best results, add the basil leaves just before serving and toss the salad to redistribute the dressing.

Give the bottle of chilli oil a good shake to ensure those flavourful chilli flakes make it into the dressing.