Vegan Pasta Salad

• 4 cups pasta (cooked)
• 14 cup red wine vinegar
• 14 cup balsamic vinegar
• 1 tablespoon Dijon mustard
• 14 cup extra virgin olive oil
• 2 garlic cloves, minced
• salt
• freshly cracked black pepper
• 14 cup pitted olive, chopped
• 1 small zucchini, chopped
• scallion (optional for garnish)

1. Drizzle cooked pasta with half the olive oil to keep it from sticking.
2. Set aside.
3. In a large bowl, combine both vinegars, dijon mustard, remaining olive oil and garlic; whisk.
4. Toss pasta in mixture.
5. Mix in zucchini and olives.
6. Add salt and pepper to taste.
7. Top with chopped scallions (optional), cover bowl and refrigerate until ready to serve.

pasta, red wine vinegar, balsamic vinegar, mustard, extra virgin olive oil, garlic, salt, freshly cracked black pepper, olive, zucchini, scallion

Taken from www.food.com/recipe/vegan-pasta-salad-278112 (may not work)