I cooked some pasta - drained and cooled it. Then I made the dressing, 2 Tbsp of mayo, 2 Tbsp olive oil, 2 Tbsp red wine vinegar and 1 tsp of dried basil, salt and pepper. If I had fresh basil, instead I would have used a Tbsp or two cut in a chiffonade.
Add the past and stir to coat. Then stir in mozzarella and tomatoes and serve. It's a nice side dish or light supper.