In small bowl, whisk together vinegar and oil. Whisk in mustard and garlic. Add herbs. Note: A favorite prepared vinaigrette may be substituted for the Herbed Vinaigrette. Cook pasta according to package directions; drain. Rinse with cold water; drain again. Add desired mix-ins and half of dressing. Toss to coat. Serve immediately or cover and refrigerate until chilled; toss before serving. Add additional dressing, as desired. Suggested Mix-Ins: Crisp-tender cooked vegetables: green beans, broccoli, asparagus, corn, sugar snap peas, green peas, edamame, zucchini, yellow squash Raw vegetables: shredded or sliced carrots, tomatoes, cucumber, bell pepper, celery, avocado, spinach, radish, onions Other: olives, cheese — shredded or crumbled, herbs Meats: Salami strips, cooked chicken, tuna, shrimp, crabmeat, ham, beef steak slices, prosciutto