Picnic Pasta Salad

VINAIGRETTE INGREDIENTS:

• 1/3 cup Red Wine Vinegar
• 2/3 cup Extra Virgin Olive Oil
• 1 tbsp Dijon Mustard
• 1 tsp Honey 
• 1 tbsp Rub with Love Veggie Rub

SALAD INGREDIENTS:

• 12-ounce Fusilli Pasta
• 1 medium Zucchini, cut into half-moons
• 1 cup Cherry Tomatoes, halved
• 1 cup Fresh Mozzarella Pearls, halved
• 1 cup canned Garbanzo Beans (drained and rinsed)
• 1/2 cup Black Olives, sliced
• 1/2 cup Salami, bite sized pieces
• Salt and Pepper, to taste

VINAIGRETTE INSTRUCTIONS:

1. Whisk together vinegar, mustard, honey and Rub with Love Veggie Rub
2. Slowly drizzle in olive oil while whisking. 
3. Taste and add salt and pepper.

PASTA INSTRUCTIONS:

1. Preheat oven to 425°.
2. Toss zucchini with olive oil and salt. 
3. Spread on a baking sheet.
4. Roast for 10-15 minutes.
5. Cook pasta. Drain and cool.
6. In a large bowl combine cooled pasta, roasted zucchini, cherry tomatoes, mozzarella, garbanzo beans, olives and salami. 
7. Toss with Rub with Love Vinaigrette. 
8. Enjoy!