Red Wine Vinaigrette Pasta Salad

Updated: Dec 1, 2019


1 Bag West MI Creste de Gallo or other shape

1 Cup Canned tomatoes or puree

1/3 Cup Red wine vinegar

¼ Cup Oleavanti Olive Oil (or other extra virgin olive oil)

1 tsp. ea. Dry basil, oregano & thyme

To Taste Salt and fresh ground pepper

½ Cup ea. Olives, artichokes, sun dried tomato, etc.

¼ Cup ea. Fresh green onions, basil or preferred garnish

Cooking Instructions:

Cook the pasta until just a touch soft, then cool. In a blender combine the canned tomatoes, vinegar, olive oil, dry herbs, salt and fresh pepper. Blend until smooth. Rough chop the fresh and prepared vegetables. Mix all with cooled pasta and check salt and pepper levels. Keep refrigerated until ready to be served.

Featured pasta can be found here and the award winning olive oil can be found here!