Bow-Tie Pasta Salad

Bow-Tie Pasta Salad
 
Ingredients
  • 1 Pound(s) bow-tie pasta, cooked
  • 2 medium carrots
  • ½ Cup(s) black olives
  • 6 Ounce(s) frozen green peas (thawed)
  • 8 scallions, minced
  • 2 Ounce(s) pine nuts, toasted
  • 10 cherry tomatoes cut in half
  • 1 Cup(s) diced mozz cheese
  • 1 Cup(s) sundried tomates, need to be softened
  • 1 Cup(s) dried cranberriers
  • 3 Tablespoon(s) tarragon vinegar
  • ½ Teaspoon(s) salt
  • ¾ Cup(s) basil-garlic oil
  • 4 Tablespoon(s) mixed herbs (parsley, chives, and marjoram)
  • 1 medium red onion, diced
Instructions
  1. Mix everything between pasta and sundried tomatoes.
  2. Make dressing by mixing tarragon vinegar, salt, basil-garlic oil and herbs.
  3. Toss the dressing and pasta together. Sprinkle cranberries over top, let it chill for 2 hours and then serve.