Spaghetti Salad

4 ounces whole-wheat spaghetti, broken into small pieces 
4 ounces low-fat mozzarella cheese, shredded
3 plum tomatoes, quartered and sliced
4 green onions, sliced 
1 cup artichoke hearts (frozen and thawed or canned in water), cut into small pieces
¼ cup diced red onion 
¼ cup olive oil
¼ cup balsamic vinegar
2 teaspoons fresh chopped basil leaves, or 1 teaspoon dried 

Cook spaghetti according to package directions; drain and rinse in cold water. Combine cooked spaghetti, cheese, tomatoes, green onions, artichokes, and onion in a large bowl.
Place oil in a separate bowl; slowly whisk in vinegar to emulsify. Mix in basil. Pour oil mixture over spaghetti and vegetables, and toss to combine. Refrigerate for 1 hour before serving.
Makes 4 servings.