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.
 
 
When He rained meat upon them like the dust, Even winged fowl like the sand of the seas, (Psalms 78:27)