Ingredients

The following ingredients have 9 Servings
  • 1/2 cup extra-virgin olive oil OR neutral vegetable oil (such as canola or safflower)
  • 1/4 cup white wine vinegar OR red wine vinegar OR a combo of the two
  • 2 tablespoons water
  • 1 to 2 teaspoons honey
  • 1 teaspoon freshly squeezed lemon juice
  • 6 tablespoons freshly grated Parmesan (DIVIDED)
  • 3/4 teaspoon garlic salt
  • 3/4 teaspoon dried parsley
  • 3/4 teaspoon dried basil
  • 1/8 teaspoon dried oregano
  • Pinch of red pepper flakes
  • Freshly ground black pepper (to taste)
  • 8 ounces tri-color garden rotini
  • 1 (4-ounce) jar diced pimentos
  • 1/3 cup finely diced green olives
  • 1/3 cup finely diced black olives

Instruction

  • Measure oil, vinegar, water, honey, lemon juice, 3 tablespoons Parmesan, garlic salt, parsley, basil, oregano, red pepper flakes, and black pepper into a jar with a tight-fitting lid. Shake vigorously until well-blended and emulsified. Taste and adjust seasonings, adding more salt and pepper if desired.
  • Cook pasta in well-salted boiling water according to package directions. Drain pasta and transfer to a large bowl. Add the pimentos, green and black diced olives, remaining Parmesan, and about 2/3 of the dressing. Gently mix all of the ingredients with a large spoon until well combined. Refrigerate for several hours to allow the flavors to blend. Just before serving, shake and then stir in the remainder of the dressing and garnish with additional Parmesan, if desired.