1 lb. pasta (Cavatappi or your favorite shape)
1 English cucumber, seeded and sliced into half circles
1 pint cherry tomatoes, sliced in half
1/4 cup Kalamata olives, slices in half lengthwise
2 tablespoons minced parsley
1/3 cup extra virgin olive oil
1/3 cup lemon juice
1 Tablespoon Master Salt Seasoning
Make the dressing: Combine all ingredients and stir to combine. Set aside.
Cook the pasta until al dente, drain and place in large bowl. Add about a third of the dressing to the pasta while it is still hot. Set aside to cool.
Once cool, add the sliced cucumbers, tomatoes, olives, parsley and dressing to taste.
Optional: Sprinkle extra Master Salt on top for added flavor.
Smoky mesquite with sea salt & pepper