Preparation

• Bring pot of salted water to boil. Cook pasta to al dente as directed on package directions. In colander set in sink, drain, rinse with cold water, drain well.
  Meanwhile make the dressing. In a small bowl or measuring cup, whisk together vinegar, olive oil, salt, pepper, and garlic powder.
  In large bowl, combine pasta, mozzarella, tomatoes, and drained onions. Add one half of the dressing; stir well. Refrigerate until ready to serve.
  Right before serving, add the remaining dressing and the fresh basil; stir well. Add more salt and pepper if needed.
  If desired, garnish with a drizzle of balsamic glaze and basil leaves.
  
  Notes
  
  Try a different variety of tomato. Diced whole tomatoes are good, too.
  Choose your favorite pasta. Any bite-size pasta will be fine. Use whole wheat or gluten-free pasta or make it with tortellini.
  Add grilled chicken, pepperoni, or diced ham.
  Add diced red or green bell peppers, kalamata olives, finely diced zucchini or cucumber, spinach, or another veggie of your choice.
  Substitute bottled dressing instead of making your own balsamic vinaigrette.