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1 box (12 oz) rotini or penne rigate

4 cups mix-ins (see below)

Dressing:

1/2 cup white wine vinegar or rice vinegar

1/3 cup olive oil

1 tablespoon Dijon mustard

1 clove garlic, minced

1/4 cup finely chopped fresh herbs such as thyme, basil, oregano, parsley
In small bowl, whisk together vinegar and oil. Whisk in mustard and garlic.

Add herbs. Note: A favorite prepared vinaigrette may be substituted for the Herbed Vinaigrette.

Cook pasta according to package directions; drain. Rinse with cold water; drain again. Add desired mix-ins and half of dressing. Toss to coat. Serve immediately or cover and refrigerate until chilled; toss before serving. Add additional dressing, as desired.

Suggested Mix-Ins:

Crisp-tender cooked vegetables: green beans, broccoli, asparagus, corn, sugar snap peas, green peas, edamame, zucchini, yellow squash
Raw vegetables: shredded or sliced carrots, tomatoes, cucumber, bell pepper, celery, avocado, spinach, radish, onions

Other: olives, cheese — shredded or crumbled, herbs

Meats: Salami strips, cooked chicken, tuna, shrimp, crabmeat, ham, beef steak slices, prosciutto

Here at The Social Silo we only pick from the best recipes to share with our readers. We encourage readers to submit their own recipes. New discoveries, tasty experiments or even old family favorites; we want to see them! Heck, we may even ask you to write a guest blog post about the origin behind the dish. You never know! Also take the time to check out the recipes at our sister site The Farm and Dairy.
Social Silo Kitchen
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