• 1 lb. Pasta, cooked (I prefer spirals)
• 1 cup Kalamata Olives
• 1 pint Cherry or Grape Tomatoes
• 1 Yellow Bell Pepper, sliced thin
• Handful of Baby Spinach
• 1 can Artichoke Hearts, quartered
• Shiitake Mushrooms, sliced

Toss everything together in a bowl.

Pasta Salad Dressing

• 1 cup Olive Oil
• 1/4 cup Honey or 1/8 cup Agave
• 1/3 cup Red Wine Vinegar
• 2 tsp. Celery Seed or Poppy Seed
• 5 tsp. Dijon Mustard
• Sea Salt & Pepper to taste
• 1 Tbs. Fresh Tarragon Leaves, chopped

Put all ingredients into a jar and shake. Pour over pasta salad and enjoy!