A fabulous pasta salad, with a hint of citrus to give it a bright summertime flavor explosion.
The Olive Scene Basil Infused Olive Oil
The Olive Scene Cranberry Pear Balsamic Vinegar
1 pkg tri-colored Rotini pasta
sea salt to taste
¼ cup Olive Scene Basil Infused Olive Oil
2 tablespoons Olive Scene Cranberry Pear Balsamic Vinegar
1 teaspoon Dijon Mustard
½ cup crumbled Bleu Cheese
1 cup cherry tomatoes, sliced in half
1 brunch broccoli, cut into floret
Cook Rotini according to directions until al dente. Drain, rinse and set aside.
Whisk together the vinegar and mustard. Drizzle in the olive oil while whisking until smooth.
Toss pasta with dressing.
Add Bleu Cheese and veggies and gently combine.
Serve cold passing a boat of extra dressing if desired.