Cook orecchiette pasta al-dente in salted boiling water. Drain and cool onto a baking tray lined with baking mat or plastic wrap. Blend vinaigrette ingredients together, and toss in pasta to taste. Save some vinaigrette for the tomato-mozzarella.
Alternate slices of tomatoes with slices of mozzarella, and cherry tomatoes if desired. Add a row of basil pasta on the side. Season tomatoes with salt and pepper. Top with some basil vinaigrette, and add a drizzle of aged balsamic vinegar or reduced balsamic. Garnish with fresh basil leaves, salt and pepper. Enjoy!