Pasta Salad with Gold’s Dijon Dressing

Serves: 6

INGREDIENTS:

• 12 oz dried cavatappi pasta, cooked al dente, according to package directions
• ⅓ cup Paesana Sun-Dried tomatoes packed in oil
• ½ cup Paesana Pitted Castelvetrano Olives, halved
• ½ cups Paesana Pitted Kalamata Olives, halved
• 1 jar Paesana Marinated Artichoke Hearts, drained
• ¼ red onion, finely chopped
• ½ English cucumber, diced
• 1 pint cherry tomatoes, halved
• 1 cup parsley leaves, chopped
• ½ cup fresh shredded mozzarella cheese

DRESSING INGREDIENTS:

• ¼ cup red wine vinegar
• ¼ cup oil from sundried tomatoes
• 2 teaspoons Gold’s Dijon Mustard

INSTRUCTIONS:

1. Drain the pasta and place the hot pasta in a large bowl
2. Drain the sun-dried tomatoes, reserving the oil for the dressing, and roughly chop
3. Combine sun-dried tomatoes, Kalamata and Castelvetrano olives, and artichoke hearts, mixing to combine.
4. Add the red onion, cucumber, and cherry tomatoes.
5. In a small bowl, whisk the red wine vinegar, oil, and mustard. Drizzle over the pasta and toss to combine.
6. Top with parsley and optional mozzarella.
7. Enjoy!