¼ cup SOOC Oregano Olive Oil
¼ cup SOOC Neapolitan Herb Balsamic
Juice of half a lemon
1 Tbsp SOOC Tuscan Seasoning
1 tsp agave syrup
1 tsp dijon mustard
¼ tsp SOOC French Citrus Fennel Sea Salt
⅛ tsp cracked black pepper
12oz box of tri color rotini pasta
10oz package of grape tomatoes, sliced in half
3.8oz can of sliced black olives, drained
¼ of a large red onion, sliced thin
1 small red bell pepper, deseeded and diced
1 small cucumber, cut in half then in slices
To make the dressing for the pasta salad, in a small bowl, whisk together the SOOC Oregano Olive Oil, SOOC Neapolitan Herb Balsamic, lemon juice, SOOC Tuscan Seasoning, agave syrup, dijon, SOOC French Citrus Fennel Sea Salt, and black pepper. Set aside.
Cook the pasta according to the instructions. Drain the pasta and add to a large bowl. Add the pre-cut vegetables to the pasta and toss all together with the dressing. 3. Let the pasta salad cool in the refrigerator for at least 1 hour, or overnight. Enjoy!