Italian Pasta Salad

• FOR THE ITALIAN PASTA SALAD
• 1-1/2 pound Elbow Macaroni (or Any Short Dry Pasta You Have)
• 1 whole Red Onion, Peeled And Roughly Chopped
• 5 whole Large Fresh Tomatoes, Roughly Chopped
• 1/2 cups Toasted Pine Nuts
• 1/4 cups Freshly Grated Parmesan Cheese
• 12 whole Basil Leaves, Cut Into Chiffonade
• FOR THE DRESSING:
• 1/2 cups Dijon Mustard
• 1/2 cups Honey
• 1 whole Lemon, Juiced
• 1/2 teaspoons Minced Garlic
• 1 pinch Kosher Salt
• 1 pinch Dried Basil Leaves
• 1 pinch Dried Parsley Leaves

1. 1. Get a large pot of salted water on the stove and bring it to a boil. When it's ready cook the pasta until just tender, about 8 minutes. Drain it and rinse it right away in cold water.
2. 2. While that all happens, gather your prepped salad ingredients to have them ready. In a bowl, combine the mustard, honey, lemon juice, garlic, salt, dried basil and dried parsley for the dressing. Thoroughly stir it together.
3. 3. In a very large bowl, combine the cooked and drained pasta, chopped onion, chopped tomato, toasted pine nuts, Parmesan cheese, basil chiffonade and the dressing. Give it a big old toss together to make sure everything is evenly coated in dressing.
4. 4. Transfer the Italian pasta salad into sealable containers. Let it chill and meld together for at least 2 hours, or up to a day before. Then you're ready to serve it!

italian pasta salad, macaroni, red onion, fresh tomatoes, nuts, ubc, basil, dressing, dijon mustard, honey, lemon, garlic, kosher salt, basil, parsley

Taken from tastykitchen.com/recipes/salads/italian-pasta-salad-9/ (may not work)