INGREDIENTS
24 oz
rotini pasta
1 cup
black olives
1 pint
cherry tomatoes
1
cucumber
2 cups
baby spinach
1 cup
olive oil
2/3 cup
red wine vinegar
2
garlic cloves
2 tsp
pink himalayan salt
2 tsp
maple syrup
3 tbsp
water
2 tsp
oregano
1 1/2 tsp
dried basil
1 tsp
dried parsley
1/2 tsp
onion powder