I wish I were a really good food photographer. You’ve seen those pictures- the ones where your mouth waters and you just want run and go make whatever it is your looking at! Well, I don’t have that talent, but this recipe was too good not to share! It’s adapted from a Young Living recipe that they used during the 2016 International Grand Convention Product Expo. Enjoy!

Salad Ingredients:
* 3 cups of Gluten Free Brown Rice Rotini Pasta cooked Al Dente (or gluten free pasta of your choice)
* Diced Peppers (I used Yellow, Red and Green and did half of each one)
* Pint of Cherry Tomatoes, Halved
* Gluten Free Pepperonis
* Any other raw veggies you would like to add
* Goat’s Milk Cheese (the kind with no milk added)

Tomato-Basil Vinaigrette:
* 1/2 cup Apple Cider Vinegar ( I’ve read online that there is debate on which vinegar are gluten free, so just make sure to look up the brand you are buying)
* 1/2 cup Olive Oil
* 1/4 Cup Sundried Tomatoes (Not a must for the recipe. I left these out and it tasted fine)
* 1 Roma Tomato, cut into 5 medium- think slices
* 1/2 – 1 seeded Jalapeno Pepper
* 1 tsp salt
* 2-3 drops Young Living Basil Vitality essential oil
* Pepper to taste

Instructions:
1) Blend all Vinaigrette ingredients except Basil Vitality on high until smooth and creamy.
2) Place in a small mixing bowl and whisk in Basil Vitality essential oil.
3) Pour Vinaigrette and Salad ingredients over pasta and mix thoroughly
4) Top with Goat’s Milk Cheese
5) Can be served warm, room temp or chilled

{This was made for a party so adapt the pasta amount as needed. I don’t have different measurements for the Vinaigrette, but you an store it in the fridge in a glass container or mason jar}

{For more information on Young Living Essential Oils and how you can buy any of the oils listed click here}