Rainbow Pasta Salad with Pomi chopped tomatoes and Monini Olive Oil

INGREDIENTS

Salad

• 12 ounces rainbow pasta
• 1/2 cup halved pitted Kalamata olives
• 1/3 cup red onion diced
• 2 cups English or Persian cucumbers cut into quarters
• I can Pomi chopped tomatoes (drained)
• 1 sweety drop peppers
• 1/4 cup parsley
• 3/4 cup feta cheese cubed

Dressing

• 1/4 cup + 2 tablespoons Monini olive oil
• 1 and 1/2 tablespoons EACH: lemon juice, honey, AND Dijon mustard
• 3/4 teaspoon minced garlic
• 1 and 1/2 teaspoon dried oregano
• 3/4 teaspoon salt + 1/2 teaspoon black pepper
• 3 tablespoons red wine vinegar

Method: Cook pasta, drain and rinse with cold water. Add veggies and top with dressing. Toss and allow to chill in the fridge for 20 minutes before serving!

 

Enjoy!