1. Cook the pasta. Bring a large pot of water to a rapid boil, add a generous pinch of salt, and cook pasta just to al dente, according to package instructions. Drain and set aside to cool.

2. Prepare the chicken. Sprinkle both sides of the chicken lightly with garlic powder, kosher salt, and a few cracks of black pepper.

3. Either grill chicken or cook in a lightly-oiled skillet over medium-high heat for 2-3 minutes per side, just until browned on the outside and cooked through to an internal temperature of 165 degrees F.

4. Remove chicken to a cutting board and set aside. When slightly cooled, cut into bite-sized pieces.

5. Assemble. In a large bowl, stir together the pesto and red wine vinegar. Add drained pasta, cut chicken, halved tomatoes, mozzarella balls, baby spinach, and Parmesan cheese. Toss well to combine, sample, and add more salt and pepper to taste.

6. Serve. Serve right away, or keep in the fridge for up to 24 hours. Serve with a few extra leaves of fresh basil, a dollop of pesto, or an extra sprinkle of Parmesan, if desired.