Greek Summer Pasta Salad

•         16 ounces Rotini noodles (we used 2 boxes of Ancient Harvest Gluten-Free Organic Supergrain Pasta)
•         1 pint Cherry tomatoes, halved
•         6 ounce can Black olives, pitted and halved
•         1 large cucumber, deskinned and chopped
•         8-ounce Mozzarella pearl balls
•         1/2 cup Organic Liquid Coconut Oil
•         1/4 cup White Wine Vinegar
•         salt, to taste
•         pepper, to taste
•         basil, as desired

1. Cook noodles according to package, then rinse, drain, and place in a large bowl.

2. Add coconut oil with garlic and white wine vinegar to the noodles, then stir until completely mixed together.

3. Toss in the tomatoes, olives, cucumbers, and Mozzarella pearls. Stir.

4. Add salt and pepper until desired taste is reached.

5. Sprinkle with basil.

6. Serve.