Sun-dried Tomato Pasta Salad

Description
Great over Spinach and Strawberry Salad

Ingredients

 * 6 cups cooked rotini or fusilli pasta
 * 2 cups broccoli florettes
 * 1 cup mushrooms, sliced
 * 1 cup white onion, minced
 * 2 large carrots, grated
 * 1 cup black olives, pitted and sliced
 * 2/3 cup extra virgin olive oil or cold-pressed essential oil
 * 1/3 cup lemon juice or red wine vinegar
 * 1 cup whole, sundries tomatoes
 * 3 whole cloves garlic (or more, to taste)
 * 1 tbsp dried basil
 * 2 tsp dried oregano
 * sea salt and pepper to taste
 * sea salt and pepper to taste

Directions

 * Cook the rotini or fusilli. Add the broccoli florettes to the pot for the last minute or two of cooking, so that they turn bright green, but stay tender-crisp.


 * In a skillet, sauté the mushrooms and onions until the onions are translucent and the mushrooms are tender. Set aside.


 * In blender or food processor, combine remaining ingredients, except the grated carrot and olives, until smooth.


 * Combine the cooked pasta and broccoli, grated carrot, mushrooms and onions and black olives in a large salad bowl. Pour the dressing over all and toss well. Serve cold. This is great summer fare; perfect for a picnic.

Serves 6