Ingredients 16 oz Tri-Color Rotini Pasta 1 cup Cherry Tomatoes halved 1 cup Mozzarella Pearls 2 cups Cucumber diced cup Red Onion thinly sliced 1 cup Bell Pepper diced cup Parmesan Cheese freshly grated For the Dressing: cup Olive Oil cup White Wine Vinegar 2 teaspoon Honey 1 tablespoon Lemon Juice 1 teaspoon Dried Oregano 1 teaspoon Dried Basil 1 teaspoon Dried Parsley 1 teaspoon Garlic Powder 1 teaspoon Onion Powder 1 teaspoon Salt teaspoon Black Pepper Instructions Cook the pasta according to the package directions, being sure not to overcook it
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This combination of fat (oil) with acid (vinegar) is then whisked with Dijon Mustard to emulsify the liquids and create a denser, frothier mixture
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