Vegetable Vinaigrette Pasta Salad

• 1/2 cup diced raw carrot
• 1/2 cup sliced raw zucchini
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 tablespoon white balsamic vinegar
• 1 teaspoon sea salt
• 1/2 cup grapeseed oil
• 1 pound cooked pasta of choice
• 1/4 cup grated Parmesan

1. To prepare the vinaigrette, in a food processor, blend the carrots, zucchini, Dijon, apple cider vinegar, balsamic vinegar and salt until smooth.
2. Next, slowly add the oil to emulsify, and then remove from the blender.
3. Next, in a bowl, blend the pasta and half of the vinaigrette.
4. Toss and add additional vinaigrette if desired.
5. Once the pasta is thoroughly dressed, place on a serving dish, finish with Parmesan and serve.

carrot, zucchini, mustard, apple cider vinegar, white balsamic vinegar, salt, grapeseed oil, choice, parmesan

Taken from www.foodnetwork.com/recipes/robert-irvine/vegetable-vinaigrette-pasta-salad-recipe.html (may not work)