Neapolitan Pasta Salad

INGREDIENTS:

• ¼ cup Verbena Oregano Olive Oil

• 12oz box of tri color rotini pasta

• ¼ cup Verbena Fennel Balsamic

• 10oz package havled grape tomatoes

• Juice of half a lemon

• 3.8oz sliced Verbena Kalamata Olives, drained

• 1 Tbsp Mama Mia Blend Seasoning

• ¼ of a large red onion, sliced thin

• 1 tsp agave syrup or honey

• 1 small diced red bell pepper

• 1 tsp dijon mustard

• 1 small cucumber, halved & sliced

• ¼ tsp Sea Salt

• ⅛ tsp cracked black pepper

• ¼ of a large red onion, sliced thin

DIRECTIONS:

1. To make the dressing for the pasta salad, in a small bowl, whisk together the Oregano Olive Oil, Fennel Balsamic, lemon juice, Italian Seasoning, agave syrup, dijon, Sea Salt, and black pepper. Set aside.

2. Cook the pasta according to the instructions. Drain the pasta and add to a large bowl.

3. Add the pre-cut vegetables to the pasta and toss all together with the dressing.

4. Let the pasta salad cool in the refrigerator for at least 1 hour, or overnight. Enjoy!