1 cup dry pasta, cooked (I use rotini)
2 large tomatoes, chopped
2 cloves garlic, minced
2 tablespoons minced onion (I use red onion)
1/2 to 1 tablespoon extra virgin olive oil
1/2 to 1 tablespoon apple cider or balsamic vinegar
3 basil leaves, minced (optional)
black pepper, to taste
salt, to taste
1. Cook pasta according to package directions. Drain, then rinse with water to cool.
2. Combine all ingredients in a bowl. The extra amounts of olive oil and vinegar are only if your tomatoes are SO BIG that they need more flavoring.