Ingredients
Salad
16 oz Rotini pasta (whole wheat or gluten-free, if preferred)1 Cup Cherry tomatoes (half of them halved, the other half whole)
1 Medium cucumber, sliced
1 Cup roasted red peppers, chopped
1 Cup Marinated artichoke hearts, chopped
1/2 Cup Black olives, pitted and whole
1/2 Cup Red onion, thinly sliced
1/4 Cup Fresh basil leaves, chopped
Optional: 1/4 Cup Green olives, pitted and whole
Optional toppings: pine nuts, basil leaves, vegan parmesan
Dressing
3/4 Cup Extra-virgin olive oil1/4 Cup Red wine vinegar
2 Tablespoons Lemon juice
1 Tablespoon Dijon mustard
1 Teaspoon Dried oregano
1 Teaspoon Dried basil
1 Clove Garlic, minced
Salt and pepper, to taste
Instructions
Cook the rotini pasta as per package instructions until al dente. Rinse under cold water, drain, and set aside.In a large bowl, combine the cooked pasta with cherry tomatoes, cucumber, roasted red peppers, artichoke hearts, black olives, red onion, and fresh basil.
In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, oregano, basil, minced garlic, salt, and pepper.
Pour the dressing over the salad and toss to evenly coat. Adjust seasoning as needed.
On a plate, add a generous amount of the salad. Top with pine nuts, fresh basil leaves or vegan parmesan, if desired.
Refrigerate for at least 30 minutes before serving to enhance flavors.
