If you can cook pasta, you can make this delicious salad!  To turn it into a complete meal, add a can of rinsed and drained chickpeas or beans. Perfect to send along for a packed lunch!
Ingredients
- 3 Tbsp. balsamic vinegar
â…“ cup extra-virgin olive oil
¾ tsp. garlic cloves, minced
¾ tsp. chopped fresh oregano
¾ tsp. fresh mint, chopped
¼ tsp. pepper
½ lb. gemelli pasta (or pasta of your choice), cooked and cooled
12 cherry tomatoes, cut and quartered
½ red onion, sliced
½ seedless cucumber, diced
¼ cup pitted Greek olives
Instructions
- In a small bowl, add the balsamic vinegar. Whisk the olive oil in slowly until it is thoroughly combined. Add the garlic, oregano, mint, and pepper.
- In a separate bowl, combine the pasta with the remaining ingredients. Pour the vinegar mix over the pasta and toss until well coated. You can refrigerate for 1 hour before serving to develop flavor, if desired.
No additional notes for this recipe.
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