Ingredients

Salad:
2 C. cooked tricolor rotini pasta
1/2 C. halved cherry tomatoes
1/4 C. diced red pepper
1 Tbsp. sliced black olives
15-oz. can artichoke hearts, drained and halved
Dressing:
1/4 C. balsamic vinegar
2 tsp. olive oil
1 Tbsp. Dijon mustard
2 tsp. minced fresh basil
fresh ground pepper, to taste

Cooking Instructions

Combine all salad ingredients in a large bowl. Whisk together dressing ingredients. Pour dressing over salad and toss to coat well. Serve at room temperature.
 
 
"Every moving thing that is alive shall be food for you; I give all to you, as I gave the green plant." (Genesis 9:3)