12 Servings
| 2 pounds | cooked pasta (any type) |
| 4 ounces | sliced Kalamata Olives |
| 12 | grape tomatoes, quartered |
| 1/2 | red onion, diced small |
| 1/2 | red sweet or bell pepper, diced |
| 1/2 cup | spring peas |
| 1 teaspoon | Tone’s® Parsley Flakes |
| to taste | Tone’s® Sea Salt |
For Dressing:
| 1-1/2 cups | olive oil |
| 1/2 cup | dark or aged balsamic vinegar |
| 1 Tablespoon | Tone’s® Rosemary Garlic Seasoning |
Toss all ingredients together in a bowl, let chill up to 4 hours and serve.