|1 Pound||Dried Farfalle Pasta|
|2 Cups||Cherry Tomatoes, halved|
|1/2 Cups||Infused Wild Mushroom & Sage Olive Oil, divided|
|1 Cup||Pitted and Sliced Olives|
|1/2 Cup||Bella Mushrooms|
|1 Cup||Cucumber, chopped|
|1 Cup||Bell Pepper, chopped|
|1/4 Cup||Infused Honey Ginger White Balsamic Vinegar|
|2 TBSP||Fresh Parsley|
|To Taste||Sea Salt & Freshly Ground Black Pepper|
Preheat oven to 325 degrees.
Bring a large pot of salted water to a boil, toss in pasta and boil according to package directions, until just al dente. (Try to keep pasta on the harder side of al dente, as the dressing will also soften the pasta).
Place the cherry halves in a single layer on a parchment-covered baking sheet. Drizzle with 2 TBSP Infused Wild Mushroom & Sage Olive Oil and roast for 25 minutes, turning once to ensure they are evenly roasted.
Drain pasta and rinse under cold water. Toss with remaining
Infused Wild Mushroom & Sage Olive Oil. Add the chopped olives, cucumber, and peppers. Add in the roasted cherry tomatoes and toss to ensure that everything is well-coated in dressing.
Garnish with parsley and season with sea salt and fresh pepper to taste.