How to make it:
Start by boiling the noodles according to the boxed directions. Salt the water. Strain and cool immediately by rinsing in cold water. Set aside to drip dry.

In a large serving bowl, mix together a tangy marinade of red wine vinegar, olive oil, salt and balsamic in the same bowl. Whisk it all together.

To that, add in the finely diced half red onion, sliced cherry tomatoes, chopped fresh parsley, basil, and Italian seasoning; then add in mozzarella pearls.

Toss in the cooled pasta until fully combined.

Let the flavors meld and develop for a few hours up to overnight in the fridge before serving. Stir occasionally as the liquid will settle at the bottom until the noodles have time to absorb it all.

Add salt to taste.

Enjoy!