Sun-dried Tomato Pasta Salad

Combine the sun-dried tomatoes, garlic cloves, dried basil, and dried oregano in a blender or food processor, adding ⅓ cup of the extra virgin olive oil and lemon juice or red wine vinegar. Pulse until the mixture reaches a coarse paste consistency with visible herb texture.

Transfer the sun-dried tomato dressing to a large bowl and whisk in the remaining ⅓ cup of extra virgin olive oil until well emulsified. Season generously with sea salt and pepper to taste.

Slice the mushrooms thinly and mince the white onion finely. Set aside in separate containers to maintain texture control.

Grate the carrots using the large holes of a box grater or a food processor, keeping them separate from other vegetables to prevent excess moisture from mixing.

Add the cooked rotini or fusilli pasta to the bowl with the dressing and toss thoroughly, coating every strand. Allow the pasta to marinate for 3–5 minutes to absorb the flavors.

Fold in the broccoli florettes, sliced mushrooms, minced white onion, grated carrots, and black olives with a wooden spoon or pasta fork, stirring gently to distribute all ingredients evenly without breaking the vegetables.

Taste the salad and adjust seasoning with additional sea salt, pepper, or lemon juice as needed. Allow the pasta salad to rest at room temperature for 5–10 minutes before serving, or refrigerate for up to 2 hours for a chilled presentation.