1/4 cup extra virgin olive oil
1/8 cup rice vinegar
1/8 cup red wine vinegar
splash of balsamic vinegar
1/8 teaspoon pepper
1/8 teaspoon salt
1/4 teaspoon garlic salt
1/8 teaspoon garlic powder
orechiette pasta, about half a bag
chopped vegetables of your choice
Combine all oils, vinegars, and spices to make dressing. Boil the pasta and let cool a bit. Chop up vegetables. Toss the vegetables with pasta and dressing. A sprinkle of a dry parmesan if you can find vegan is great. Serves 2.
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