Pasta Salad

• ½ lb. shaped pasta, cooked
• ¼ c Taste OVS Dill Olive Oil
• 3 T Taste OVS Suyo Cucumber White Balsamic
• ½ T mustard
• Salt and Pepper to taste
• 1 2.25 oz. can sliced black olives
• 1 c cherry tomatoes, sliced in half
• ½ c shredded carrots
• ¼ c red onion, chopped

Drain and rinse pasta. Mix oil, vinegar, mustard, salt, and pepper until well blended. Pour pasta in a bowl; add tomatoes, carrots, onion, and black olives to pasta. Add 2/3 of the dressing, toss well, and refrigerate. Toss in the remaining dressing prior to serving.