Cook pasta in a large saucepan of lightly salted boiling water until al dente, following packet instructions. Drain; rinse under cold running water.
Combine the cherry tomatoes, onion, rocket, mozzarella, sun-dried tomato, olives and cold pasta in a large bowl.
Whisk the olive oil, balsamic vinegar, salt and pepper in a small bowl. Add to pasta mixture. Toss well.
on the menu
To round out the meal, serve a salad of mixed lettuce leaves with a dressing of your choice and a crisp baguette. Serve a variety of apples and cheeses for dessert.