Pasta Salad

Recipe

Prep: 10 minutes

Refrigerate: 1 hour

Serves: 8

• 1 pound rotini, boiled and rinsed with cold water

• 1/4 cup garlic oil

• 1/2 cup extra virgin olive oil

• 1/2 cup white wine vinegar

• 2 tablespoons sugar

• 1 teaspoon paprika

• 1 teaspoon pepper

• 1 teaspoon salt

• 1 teaspoon oregano

• 1 teaspoon rosemary

• 1 teaspoon parsley

• 1 teaspoon onion powder 

• 1 teaspoon thyme 

• 1 teaspoon basil 

• 1/2 red onion, diced

• 1 crown broccoli, chopped small

• 1 cucumber, diced

• 2 large carrots, diced

• 1 cup rainbow cherry tomatoes, quartered

• 1 cup shredded parmesan

• 1 cup mozzarella pearls

Combine the garlic oil, EVOO, white wine vinegar, sugar, paprika, pepper, salt, oregano, rosemary, parsley, onion powder, thyme, and basil in a small bowl. Whisk together and set aside.

In a large bowl, toss together the the rotini, onion, broccoli, cucumber, carrots, tomatoes, Parmesan and mozzarella.

Drizzle the garlic oil mixture over the pasta and vegetables and toss to combine.

Refrigerate for 1 hour prior to serving.