1/2cupextra-virgin olive oil OR neutral vegetable oilsuch as canola or safflower
1/4cupwhite wine vinegar OR red wine vinegar OR a combo of the two
1 to 2teaspoonshoney
1teaspoonfreshly squeezed lemon juice
6tablespoonsfreshly grated ParmesanDIVIDED
Pinchof red pepper flakes
Freshly ground black pepperto taste
8ouncestri-color garden rotini
1(4-ounce) jar diced pimentos
1/3cupfinely diced green olives
1/3cupfinely diced black olives
Measure oil, vinegar, water, honey, lemon juice, 3 tablespoons Parmesan, garlic salt, parsley, basil, oregano, red pepper flakes, and black pepper into a jar with a tight-fitting lid. Shake vigorously until well-blended and emulsified. Taste and adjust seasonings, adding more salt and pepper if desired.
Cook pasta in well-salted boiling water according to package directions. Drain pasta and transfer to a large bowl. Add the pimentos, green and black diced olives, remaining Parmesan, and about 2/3 of the dressing. Gently mix all of the ingredients with a large spoon until well combined. Refrigerate for several hours to allow the flavors to blend. Just before serving, shake and then stir in the remainder of the dressing and garnish with additional Parmesan, if desired.