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1/2 cup EVOO (extra virgin olive oil) cup balsamic vinegar Juice of 2 lemons 1 tablespoon + 1 teaspoon 100% pure maple syrup 1 tablespoon + 1 teaspoon Dijon mustard Ample freshly ground black pepper OR 1/2 cup EVOO (extra virgin olive oil) 1/3 cup + 1 tablespoon Chardonnay wine vinegar 1 tablespoon + 1 teaspoon Dijon mustard 1 tablespoon + 1 teaspoon 100% pure maple syrup Ample freshly ground black pepper Method: combine all ingredients in a 250ml / 8 oz glass jar and shake vigorously, or blend for smooth consistency

Might be slightly different

I think it tastes best when the pasta salad is freshly tossed with dressing just prior to serving, but its possible you may prefer to let the pasta salad soak up the dressing overnight