Vegan Pasta Salad

• 1 box (16 Oz. Size) Tri-color Rotini Pasta
• 1 Yellow Bell Pepper, Diced
• 1 Red Onion, Thinly Sliced
• 1/3 cups Fresh Parsley, Finely Chopped
• 1 Cucumber, Diced
• 10 ounces, weight Grape Tomatoes, Halved
• FOR THE DRESSING:
• 1/2 cups Olive Oil
• 1/4 cups Red Wine Vinegar
• 2 teaspoons Dijon Mustard
• 2 cloves Garlic, Minced
• 1 teaspoon Dried Oregano
• 1 teaspoon Dried Basil
• 1/4 teaspoons Salt
• 1/4 teaspoons Pepper

1. Bring a large pot of water to a boil. Once water is boiling, add pasta and cook according to package instructions.
2. To prepare the dressing, add olive oil, vinegar, mustard, garlic, oregano, basil, salt and pepper to a bowl and whisk until well combined.
3. Once pasta has finished cooking, drain and rinse with cold water. Combine pasta, veggies, and half the dressing in a large bowl and stir until salad is thoroughly coated with dressing. Add remaining dressing to taste.
4. Enjoy!

tri, yellow bell pepper, red onion, fresh parsley, cucumber, weight grape tomatoes, dressing, olive oil, ubc, dijon mustard, garlic, oregano, basil, ubc, ubc

Taken from tastykitchen.com/recipes/salads/vegan-pasta-salad/ (may not work)