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Ingredients used for Mediterranean Pasta Salad Red Wine Vinaigrette Red wine vinegar Extra-virgin olive oil Garlic Oregano, fresh or dried Red onion Salt and pepper Parsley & basil Pasta Salad Dried noodles, uncooked *see notes Olives, Kalamata preferred (Substitutions: pepperoncini, green olives, black olives, or artichokes) Cherry tomatoes, halved (Substitutions: diced Roma tomatoes, sundried tomatoes) Cucumber, sliced Spinach, coarsely chopped (Substitutions: arugula, micro greens, more fresh basil) Fresh mozzarella pearls (Substitutions: feta cheese crumbles or parmesan) Salami slices (Substitutions: prosciutto (parma ham), pepperoni, or any other salty preserved meat) How to make the red wine vinaigrette In the bowl of a food processor, combine the vinegar, olive oil, garlic, oregano, red onion, salt and pepper

Roasted Red Pepper Vinaigrette Recipe Makes about 1 cup 1 jar (12 oz) roasted red peppers, drained Juice of 1 lemon cup Sciabica California Olive Oil (you could use any flavor, but I love the roasted garlic option for more flavor) 1 clove garlic, minced 2 tablespoon minced fresh parsley teaspoon sea salt teaspoon black pepper Combine all ingredients in a blender or food processor and blend until smooth and creamy