Barilla^® Mezzi Rigatoni with Fresh & Sundried Tomatoes, Black Olives & Toasted Walnuts

Bring a large pot of water to a boil and cook pasta one minute less than required, drain and toss with 1 tablespoon of olive oil and place on sheet tray to cool down.

In a blender combine mustard, red wine vinegar salt, pepper and parsley and puree, then slowly drizzle in the remaining olive oil to make the vinaigrette.

In a large bowl combine the fresh and sun dried tomatoes and olives, season with salt and pepper to taste.

Add the pasta and stir to combine.

Before serving add toasted walnuts.