Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions for 8-10 minutes until al dente. Drain and rinse with cold water.

Prepare the Vegetables: Wash and chop vegetables. Stack basil leaves, roll, and slice into chiffonade strips. Dice tomatoes and chop red onion if using.

Mix the Dressing: In a bowl, combine olive oil, balsamic vinegar, and minced garlic. Whisk until smooth.

Toss the Pasta and Dressing: Add cooled pasta to the dressing and toss gently. Season with salt and pepper as needed.

Combine Ingredients: Fold in tomatoes, basil, garlic, and red onion if included. Mix carefully to maintain pasta integrity.

Serve or Store: Serve immediately or store in an airtight container in the fridge for 3-5 days.