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.

Sprinkle both sides of the chicken lightly with garlic powder, kosher salt, and black pepper. Grill or cook in a lightly-oiled skillet over medium-high heat for 2-3 minutes per side until cooked through. Let cool slightly, then cut into bite-sized pieces.

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 to the bowl.

Toss well to combine, sample, and add more salt and pepper to taste. Serve right away or refrigerate.