Olive Pasta Salad with Italian Dressing Recipe | Veggie Fest

Ingredients

• 1-pound uncooked small spiral, shell, or mostaccioli pasta
• 4 medium-sized tomatoes, cut into wedges or 18 cherry tomatoes, halved
• 2-3 cups diced fresh vegetables such as onions, broccoli, spinach and garbanzo beans, optional.
• 1 cup pitted black olives, drained
• 1 6-ounce jar marinated artichoke hearts
• ⅔ cup cubed vegan or dairy cheese, for example Swiss cheese or smoked mozzarella (optional)
• pinch of red pepper or to taste, optional.
• ¾ cup olive oil (or half olive oil and half vegetable oil)
• ¼ cup vinegar
• 1 tablespoon minced fresh onion
• ½ to 1 teaspoon salt
• 1 garlic clove, crushed
• 1 teaspoon (scant) crumbled dry basil
• 1 teaspoon (scant) crumbled dry oregano
• 1-2 teaspoons of honey or maple syrup.
• ⅛ teaspoon freshly ground black pepper
• As a gluten-free and vegan alternative, use any similarly shaped gluten-free pasta. Omit honey and use maple syrup or agave nectar.