Pasta Salad
Here’s what you need:
- 1/2 English cucumber
- 1/2 red onion
- 1 cup cherry tomatoes sliced
- 3 green onions, chopped
- 1 cup bell pepper (any color), diced
- 1-2 Tbsp. fresh parsley, finely chopped
- 1 12 oz box of tri-color rotini pasta (or pasta of your choice), cooked al dente
- 3-4 Tbsp. Olive oil or to taste
- Salt & Pepper to taste
- 3/4 cup of the cheese of your choice (I like parmesan or feta cheese)
For the dressing:
- Juice of 1 lemon
- 1/4 cup avocado oil
- 2 Tbsp olive oil
- Pickle juice to taste (between 1/8-1/4cup)
- 3-4 Tbsp. B.T. Leigh's "The Clevelander" Maple Mustard Sauce
Mix all of your vegetables and the pasta together in a large bowl and set aside.
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In a small mixing bowl, add the lemon juice, oils, pickle juice and The Clevelander sauce. Whisk well to incorporate all of the flavors.
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Pour the dressing over your veggies and pasta and mix/toss well to coat everything well. Add your cheese right before serving. Enjoy!Â
