ITALIAN VINAIGRETTE

• 3 tablespoons extra virgin olive oil

• 2 tablespoons balsamic vinegar

• 2 teaspoons lemon juice or apple cider vinegar

• 1 teaspoon Dijon mustard

• ½ teaspoon sea salt

• ¼ teaspoon ground black pepper

PASTA SALAD

• 8 oz rotini pasta

• ¼ cup diced green bell pepper (~½ bell pepper)

• ½ cup cherry tomatoes, sliced

• ¼ cup parsley, chopped

• ¼ cup black olives, sliced

• ¼ red onion, sliced

1. Add all vinaigrette ingredients to a mason jar or bowl. Shake or whisk to combine. Set aside.

2. Cook the pasta according to package directions in a boiling pot of salted water. While the pasta is cooking, prep all the vegetables.

3. Drain the pasta and allow to cool slightly (run under cold water to stop the cooking if needed).

4. Add the pasta to a large bowl along with the bell pepper, tomatoes, parsley, olives, and red onion.

5. Pour the vinaigrette over the salad and toss to combine.

6. Serve immediately or let sit for ~30 minutes for the flavors to meld.

NOTES: 

• Storage: Keeps well in the refrigerator in an airtight container for 5-6 days. Do not freeze.

• Variations: Try other veggies like zucchini, carrots, broccoli, or baby spinach. Add chickpeas or white beans for protein.

• Gluten-free: Use gluten-free pasta and undercook slightly.