1. Cook your pasta according to package directions. If preparing immediately, do not rinse the pasta. If planning to prepare later and serve cold, rinse well before storing pasta in the fridge.
2. Chiffonade* the basil by stacking several leaves and then rolling into a tube shape. Use a sharp knife to cut the basil into strips.
3. Place the pasta in a large bowl and pour on the olive oil and balsamic vinegar. Taste and adjust the olive oil to personal preferences.
4. Stir in the minced garlic until evenly distributed.
5. Add the diced tomatoes, red onion, and basil. Stir until well mixed, being careful to avoid bruising the tomatoes and basil.
6. Season to taste with Parmesan cheese.

7. This recipe can be served warm or cold.

*see notes