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This combination of fat (oil) with acid (vinegar) is then whisked with Dijon Mustard to emulsify the liquids and create a denser, frothier mixture

Ingredients 16 oz Tri-Color Rotini Pasta 1 cup Cherry Tomatoes halved 1 cup Mozzarella Pearls 2 cups Cucumber diced cup Red Onion thinly sliced 1 cup Bell Pepper diced cup Parmesan Cheese freshly grated For the Dressing: cup Olive Oil cup White Wine Vinegar 2 teaspoon Honey 1 tablespoon Lemon Juice 1 teaspoon Dried Oregano 1 teaspoon Dried Basil 1 teaspoon Dried Parsley 1 teaspoon Garlic Powder 1 teaspoon Onion Powder 1 teaspoon Salt teaspoon Black Pepper Instructions Cook the pasta according to the package directions, being sure not to overcook it

To make up for the lack of flavor and consistency, many in the food and beverage industry added artificial flavors and colors and packed salad dressings with sodium, preservatives and sugars like high-fructose corn syrup

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The dress is