Serves 8-10
INGREDIENTS
Balsamic Vinaigrette:
1⁄2 cup Extra Virgin Olive Oil 1 large garlic clove, minced 6 TBS balsamic vinegar
1 lb Rotini pasta, cooked
8 oz fresh small mozzarella balls,
cut in half
1 cup red bell pepper, chopped
Serves 8-10
2 TBS Dijon mustard 1 tsp honey
Zest of 1 lemon
1 cup yellow bell pepper, chopped 1⁄2 cup red onion, chopped
2 cups cherry tomatoes, halved
1 lb hard salami, cut into chunks
1 TBS lemon juice
1 tsp Simply Pink Himalayan
Mineral Salt
1 cup kalamata olives, pitted and sliced
1⁄4 cup Italian parsley, chopped
In a large bowl, whisk together all the ingredients for the vinaigrette. Add the pasta and all other toppings and stir to combine. Cover and refrigerate for 1 hour before serving.