Pasta Salad Four Ways

Ingredients

• 1/2 tsp salt
• 2 tsp dijon mustard
• 6 Tbsp balsamic vinegar
• 2 Tbsp extra virgin olive oil
• Pinch of salt
• 2 Tbsp white wine vinegar
• 1/4 tsp pepper
• 6 Tbsp apple cider vinegar
• 1/2 cup extra virgin olive oil
• Pinch of ground black pepper
• 1 tsp Italian seasoning
• 3 Tbsp freshly squeezed lemon juice
• 1/4 cup finely chopped fresh basil
• 1/2 tsp dried Italian seasoning
• 1 12 oz. package gluten-free pasta ((I used fusilli))
• 3 mini cucumbers or 1 large cucumber, diced
• 1 pint cherry tomatoes, halved
• 1 2.25 oz. can sliced black olives, drained
• 1 4 oz. package crumbled goat cheese ((about 1 cup))
• 1/4 cup tahini, well stirred
• 2 Tbsp avocado mayo
• 1/4 tsp ancho chili powder, heaping ((unless you are sensitive to spice))
• 1 Tbsp jarred, minced garlic
• 1 cup avocado mayo
• 1 tsp dried dill ((omit or choose a different herb if you don’t like dill))
• 8 oz. of your favorite Italian dressing or Primal Kitchen’s Vegan Ranch works amazing also!