HOMEMADE COLD ITALIAN PASTA SALAD

This is a super easy Cold Italian Pasta Salad that you can make in under 20 minutes. The dressing is one of the best parts, I always make extra to use on chicken, salads or to freshen up the pasta salad after a day or two.

Ingredients

• 1 - 12-ounce box 100% Organic Gluten Free Rice & Lentil Fusilli Pasta (Brand: Bionaturae)

• 1 clove garlic, minced

• ½ cup extra-virgin olive oil

• ¼ cup plus 2 tablespoons of red wine vinegar

• 1 teaspoon Dijon mustard

• 1 teaspoon dried Italian Seasoning

• 1 ½ teaspoon salt

• ½ teaspoon pepper

• 1 - 14-ounce can quartered artichoke hearts, drained

• 1 - 12-ounce jar roasted red peppers, drained and chopped

• 1 cup thinly sliced chopped baby cucumber (regular is fine too, just quarter it)

• 1 cup cherry tomatoes, red and/or yellow, halved

• ½ cup black olives, pitted and chopped

• 1/2 cup pepperonis, sliced in rings

• ½ cup chopped fresh basil

Instructions

1. Cook pasta according to package instructions until al dente, about 9-10 minutes.

2. While pasta cooks, make the dressing by whisking garlic, oil, vinegar, mustard, Italian Seasoning, salt and pepper together.

3. Drain the pasta, and immediately add it to the dressing. Mix and let cool, tossing once or twice. Let sit to cool for atleast 20 minutes.

4. Stir artichoke hearts, roasted peppers, cucumber, tomatoes, olives and basil into the pasta.

5. I like mine cold so place in the fridge for 20 minutes before serving if you do too, otherwise, serve immediately and enjoy!