Sun-dried Tomato Pasta Salad
6 cups cooked rotini or fusilli pasta
2 cups broccoli florettes
1 cup mushrooms, sliced
1 cup white onion, minced
2 large carrots, grated
1 cup black olives, pitted and sliced
2/3 cup extra virgin olive oil or cold-pressed essential oil
1/3 cup lemon juice or red wine vinegar
1 cup whole, sundries tomatoes
3 whole cloves garlic (or more, to taste)
1 tbsp dried basil
2 tsp dried oregano
sea salt and pepper to taste
Cook the rotini or fusilli. Add the broccoli florettes to the pot for the last minute or two of cooking, so that they turn bright green, but stay tender-crisp.
In a skillet, sauté the mushrooms and onions until the onions are translucent and the mushrooms are tender. Set aside.
In blender or food processor, combine remaining ingredients, except the grated carrot and olives, until smooth.
Combine the cooked pasta and broccoli, grated carrot, mushrooms and onions and black olives in a large salad bowl. Pour the dressing over all and toss well. Serve cold. This is great summer fare; perfect for a picnic.
Serves 6