3/4 cup of olive oil
1/4 cup of red wine vinegar
1 tablespoon of Dijon mustard
2 cloves of garlic, minced
1 teaspoon of dried oregano
1 teaspoon of dried basil
1/2 teaspoon of red pepper flakes (optional)
Salt and black pepper to taste
Instructions:
Cook the Pasta:
Cook the pasta according to the package instructions until al dente.
Drain the pasta and rinse under cold water to stop the cooking process.
Transfer the pasta to a large mixing bowl.
Prepare the Vegetables:
While the pasta is cooking, chop the cherry tomatoes, cucumber, red bell pepper, green bell pepper, red onion, and broccoli florets.
Add the chopped vegetables and black olives to the bowl with the pasta.
Make the Italian Dressing:
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, dried basil, red pepper flakes (if using), salt, and black pepper.
Taste and adjust the seasoning as needed.
Assemble the Salad:
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