Morton Salt

Cook pasta according to package directions with 1 teaspoon Morton^® Kosher Salt; drain. Season with ½ teaspoon Morton^® Kosher Salt. In large bowl combine dressing, mustard, balsamic vinegar, and garlic/Morton^® Kosher Salt * mixture*. Add peppers, olives, cucumber, tomatoes and mint. Stir to coat vegetables with dressing. Add pasta and lightly toss to combine. Serve at room temperature or cover and refrigerate at least 2 hours. Garnish with additional mint, if desired.

Tips:
* Sprinkle 1 teaspoon Morton^® Kosher Salt over garlic cloves. Chop garlic with salt until minced. Proceed with above. ·
Toss pasta and vegetables with Parmesan or Romano cheese.

1 pound spaghetti pasta, uncooked
2-1/2 teaspoons Morton^® Coarse Kosher Salt, divided*
1/3 cup prepared oil and vinegar dressing
1 tablespoon Dijon mustard
2 teaspoons balsamic vinegar
2 cloves garlic, minced (see Tip) *
2 whole bell peppers (red & green) cut into small julienne strips
1 cup pitted Kalamata olives, sliced
1 seedless cucumber, scored, quartered and sliced
1 pint cherry tomatoes, quartered
1 package (5/8 ounce) fresh mint, chopped