Bring a large pot of salted water to a boil.

While the pasta cooks, chop your vegetables and measure out the cheese.

Once the pasta is al dente, drain it in a colander and rinse it under cold water.

In a mixing bowl, whisk together the mayonnaise, Italian dressing, apple cider vinegar, garlic powder, salt, and pepper.

In a large mixing bowl, combine the cooled pasta, chopped vegetables, and mozzarella cheese.

Pour the dressing over the pasta and toss until everything is evenly coated.

Cover the salad and refrigerate for at least 30 minutes.

Give the salad a quick toss before serving.