Mixed Seed Oil

• Cook the pasta in plenty of salted water until al dente. Drain and rinse under cold water to stop the cooking. Drain well and set aside.
• In a large bowl, combine the cherry tomatoes, bell pepper, raw zucchini, red onion, and olives.
• Add the cooled pasta, season with salt and pepper, and toss gently.
• Drizzle with mixed seed oil and refrigerate for at least 30 minutes to let the flavors meld.
• Before serving, top with a few whole basil leaves and finish with a drizzle of mixed seed oil.

✨ Gourmet Tip – For this recipe, use Salvadori mixed seed oil, a balanced blend of sunflower and soybean oils. Thanks to its light texture and neutral flavor, this oil is ideal for dressing cold dishes like pasta salads. It doesn’t overpower the fresh ingredients but gently ties them together, enhancing their natural aroma. Perfect when used raw, it adds smoothness and balance, subtly elevating every component of the dish.