Cookin' Outdoors with Johnny Nix                                
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Light & Easy Pasta Salad

Kosher salt
1 pound pasta
1/4 cup white wine vinegar
2 to 3 teaspoons dijon mustard
Freshly ground pepper
2/3 to 3/4 cup extra-virgin olive oil
1 can petite diced tomatoes drained
2 cloves garlic
1/4 cup diced red onion
1 tablespoon Ms. Dash Garlic & Herb Seasoning

1 small container Mozzarella balls

Grated Parmesan



Bring a large pot of salted water to a boil. Add the pasta and cook until al dente; drain, then rinse with cold water to cool.

Meanwhile, make the vinaigrette: Whisk the vinegar, mustard, 1 teaspoon salt, and pepper to taste in a small bowl. Gradually whisk in enough of the oil to make a smooth dressing; season with salt and pepper.

Combine the tomatoes, basil, onion, pepperoncini, olives and oregano in a bowl. Add the cooked pasta, 1/2 teaspoon salt and 1 teaspoon pepper. Add the vinaigrette and both cheeses and toss. Chill until ready to serve.