The Perfect Picnic Salad

• 500 grams Small Potatoes
• 100 grams Green Beans, Trimmed
• 200 grams Trofie Pasta
• 1/8 cups Extra Virgin Olive Oil
• 1 Tablespoon Balsamic Vinegar
• 1/4 teaspoons Freshly Ground Black Pepper
• 4 Springs Of Fresh Thyme (torn)
• 1 teaspoon Dried Oregano
• 1 teaspoon Fresh Rosemary
• 8 Fresh Basil Leaves, Torn
• 1/2 cups Sun Dried Tomatoes
• 1/2 Red Onion, Thinly Sliced
• 1/4 cups Black Olives
• 1/4 cups Capers

1. Separately boil potatoes, trimmed green beans and trofie pasta. Set aside to cool down.
2. Make the dressing by mixing next seven ingredients together in a bowl.
3. In a large shallow bowl combine all the salad ingredients. Mix.
4. Chop the potatoes in half (chop the larger ones into quarters). Add to salad.
5. Pour the dressing over the salad and mix. Let the salad rest in the refrigerator for around 30 minutes before serving.

green beans, pasta, olive oil, balsamic vinegar, ubc, springs, oregano, rosemary, basil, tomatoes, red onion, ubc, ubc

Taken from tastykitchen.com/recipes/salads/the-perfect-picnic-salad/ (may not work)