What You’ll need:

• 8 ounces uncooked penne pasta
• 1 pint grape tomatoes, halved (or whole)
• 2 cups coarsely chopped fresh spinach
• 1 yellow bell pepper, chopped
• 1/4 cup finely chopped red onion
• 3 tablespoons chopped fresh rosemary
• 1 (4-ounce) package crumbled goat cheese
•  1/4 cup fresh lemon juice
• 1 teaspoon Sweet Fire Ale Mustard
• 1 tbsp. minced Catch a Fire Italian Garlic
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 cup Extravagonzo Roasted Garlic Culinary Oil
• 1/8 cup white wine vinegar
• 1/8 cup white cooking wine

 How to Make:

1. Cook pasta according to package directions; drain.
2. While pasta is cooking, make a lemon vinaigrette by whisking together the lemon juice, Sweet Fire Ale Mustard , minced Catch a Fire Italian Garlic, salt, pepper and Extravagonzo Roasted Garlic Culinary Oil. Set aside.
3. In a large bowl, toss pasta with tomatoes and remaining ingredients.  Add lemon vinaigrette mixture and lightly toss.
4. Serve immediately or chilled.  If preserving some lemon vinaigrette for other uses, seal in an airtight container and refrigerate. Good up to 1 week.