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Summer Vegetable Pasta Salad
Ingredients:
1 Pound Uncooked Pasta of your choice
1 Pint Cherry Tomatoes, quartered
1 Cup Pitted Kalamata Olives, sliced
1 Package Fresh Mint, chopped
1/4 Cup Olive Oil
1/8 Cup Red Wine Vinegar
2 1/2 Teaspoons Kosher Salt
1 Tablespoon Dijon Mustard
2 Teaspoons Balsamic Vinegar
2 Cloves of Garlic, minced
2 Bell Peppers, red, green, or yellow, cut into small strips
1 Seedless Cucumber, skinned, quartered, and sliced
Directions:
Cook pasta according to package directions with 1 teaspoon of kosher salt. Drain pasta, rinse with cold water, and then season with 1/2 teaspoon of kosher salt.
Whisk together olive oil and red wine vinegar to make a dressing. In a large bowl, whisk dressing, mustard, balsamic vinegar, garlic, and remaining kosher salt.Add peppers, olives, cucumber, tomatoes, and mint. Stir gently to coat vegetables. Add pasta and lightly toss to combine. Cover and refrigerate at least two hours. Garnish with additional mint, if desired. Serve with Don Ernesto’s Vin Gris Rosé and enjoy!
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