1 pound of pasta, cooked al dente and cooled to room temperature
Prepare the dressing by adding the kombucha, juice and zest from both the lemon and orange, the parsley, and the basil to a blender or food processor. As the mixture processes, very slowly drizzle in the olive oil. Add salt and pepper to taste.
In a large bowl combine the pasta, vegetables and dressing. Toss and either serve immediately or chill for a few hours before serving.
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