1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add your chosen pasta and cook according to package directions until al dente. This usually takes about 10-12 minutes. You want the pasta to be tender but still have a slight bite.

2. Drain and Cool the Pasta: Once cooked, drain the pasta thoroughly in a colander. To prevent it from clumping and to cool it down quickly for a cold salad, you can rinse it under cold water for about 30 seconds. Let it drain well again, shaking off excess water.

3. Prepare the Chicken and Vegetables: While the pasta cooks, shred or dice your cooked chicken into bite-sized pieces. Halve the cherry or grape tomatoes and halve or quarter the fresh mozzarella balls. Roughly chop the fresh basil leaves.

4. Whisk the Dressing: In a large bowl, whisk together the olive oil, balsamic glaze, red wine vinegar, garlic powder, salt, and black pepper until well combined. This forms the flavorful base of your salad.

5. Combine All Ingredients: Add the cooled pasta, cooked chicken, halved tomatoes, mozzarella balls, and chopped basil to the bowl with the dressing.

6. Toss to Coat: Gently toss all the ingredients together until everything is evenly coated with the dressing. Make sure the mozzarella and tomatoes are distributed throughout the pasta.

7. Chill Before Serving: For the best flavor, cover the bowl and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld and the salad to chill thoroughly. This step is crucial for a truly refreshing cold pasta salad.

8. Serve and Enjoy: Give it a final stir before serving. You can garnish with a few extra fresh basil leaves or a drizzle of balsamic glaze if desired.