Italian Pasta Salad

• Vegan

• Produce

  • 1 tsp Basil, dried
  • 1 Bell pepper, red or orange
  • 1 cup Broccoli florets
  • 1 Carrot
  • 1 1/2 cups Cherry tomatoes
  • 1 English cucumber
  • 2 tsp Onion, dried
  • 1 tsp Oregano, dried
  • 1 tbsp Parsley, dried
  • 1/2 Purple onion, small

• Condiments

  • 1 (6 oz can Black olives
  • 2 tsp Lemon juice, fresh

• Pasta & Grains

  • 1 lb Tri colored rotini pasta

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 1 tsp Garlic salt
  • 1 tsp Granulated sugar

• Oils & Vinegars

  • 3/4 cup Olive oil, Extra Virgin
  • 1/4 cup Red wine vinegar

Found on tastesbetterfromscratch.com

Description

Ingredients

• 1 lb. tri colored rotini pasta, uncooked
• 1 cup broccoli florets, cut into small pieces
• 1 carrot, thinly sliced
• 1 English cucumber, thinly sliced*
• 1 red or orange bell pepper, seeded and chopped
• 1 (6 oz) can black olives, sliced
• 1/2 of a small purple onion, diced
• 1 1/2 cups cherry tomatoes, halved
• 3/4 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1 tablespoon dried parsley
• 2 teaspoons dried minced onion
• 2 teaspoons fresh lemon juice
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon garlic salt
• 1 teaspoon granulated sugar
• 1/4 teaspoon freshly ground black pepper

Directions

• Make the salad dressing by combining all ingredients in a mason jar. Secure with a lid and shake well to combine. Taste and adjust seasonings, if needed. Store the dressing in the refrigerator for up to 2 weeks. Shake before using.
• Bring a large pot of salted water to boil and add the pasta. Cook until the pasta is al dente, and then add the broccoli florets. Cook for 2 more minutes and then strain into a colander and rinse with cold water. Drain. Set aside.
• In a large bowl combine the sliced carrot, cucumber, bell pepper, olives, onion and tomatoes. Add in the pasta and broccoli and toss to combine. Pour in the 1 cup of the salad dressing and toss to coat. Cover and refrigerate for at least 2-4 hours before serving. Just before serving, add the remaining salad dressing and toss to coat.