top of page

Neapolitan Pasta Salad



  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!

Recent Posts

See All


Commenting has been turned off.
bottom of page