Categories: Sides
Ingredients
- 1/3 cup olive oil
- 1/4 cup chopped fresh parsley
- 1/4 cup white wine vinegar
- 2 tbsp. chopped fresh chives
- 1 tsp lemon zest
- 2 tbsp. fresh lemon juice
- 2 tsp Dijon
- 3 garlic cloves, minced
- 1 tsp salt
- 1/4 tsp crushed red pepper
- 16 oz. rotini pasta, cooked as directed
- 2 cups yellow cherry tomatoes, halved
- 2 cups red cherry tomatoes, halved
- 1 medium yellow bell pepper, chopped
- 12 oz. jar roasted red peppers, drained and chopped
- 6 oz. can pitted black olives, drained
- 1/2 cup chopped fresh basil
- 1/4 cup pimiento-stuffed green olives
- 4 oz. packaged fresh mozzarella pearls
Directions
-
In a large bowl, whisk together oil, parsley, vinegar, chives, lemon zest and juice, Dijon, garlic, salt and red pepper until combined. Add pasta, tomatoes, and all remaining ingredients, gently tossing to coat. Refrigerate until ready to serve.