Cook pasta al dente. In the meantime, halve or quarter the cherry tomatoes (depending on the size you want). Dice the mozzarella and cut each olive 3 times so that you get small rings. Put the cooked pasta in a bowl, pour a good dash of olive oil over it. Now add the unheated tomatoes, olives and mozzarella. Season to taste with herb salt and sprinkle with plenty of fresh, finely chopped basil.
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