Italian Pasta Salad

Adapted from Pinch of Yum Website:

Ingredients

1/2 pound uncooked wholewheat pasta

1.5 cups cherry tomatoes, cut in half

1/2 cup kalamata olives, sliced

1/4 cup sliced red onion

1/4 cup fresh parsley, chopped

1 yellow pepper, thinly sliced

Italian pasta salad dressing:

1/2 cups olive oil

1/4 cup white vinegar (white vinegar or red wine vinegar work)

1/4 cup water

1 tablespoons coarse sea salt (yes, tablespoon – see notes!)

1 cloves garlic (or 1 teaspoon garlic powder)

1 teaspoons each dry oregano and dry basil

black pepper to taste

Fresh herbs if you want! sometimes I add fresh parsley, basil, or chives.

Method:

1. Cook pasta according to package directions, in salted water for more flavor. Allow to cool slightly and toss with a little oil to prevent sticking.

2. Blend up the dressing, or shake together in a jar. Toss all ingredients together!

3. Keep in the fridge for 2-3 days. I think it actually tastes best the day AFTER you make it.

Salt FYI: Please note that the amount written is for COARSE sea salt. If you are using fine table salt, start with 2 teaspoons and add more to taste. The dressing itself will be very salty. Like, too salty for a normal salad. But in this recipe, that’s what we want! That dressing is going to get tossed with an entire pound of plain pasta, as well as a whole lot of fresh unseasoned vegetables, and it will taste delicious once it’s all tossed up.