Rotini Pasta Salad
- 1 pound dried rotini or farfalle
- 1 to 2 tablespoons extra-virgin olive oil (optional)
- 1 pint cherry or grape tomatoes
- 1/2 large red onion, thinly sliced
- 1 green bell pepper, cored, seeded, and coarsely chopped
- 1 4-ounce can sliced mushrooms, well drained
- 2 teaspoons dry salad seasoning
- 1/2 cup Balsamic Vinaigrette (page 159) or bottled Italian salad dressing
- 1/4 cup grated Parmesan cheese, or to taste
- Bring a large pot of salted water to a boil over high heat.
- Stir in the pasta and cook until al dente, about 8 minutes or according to the package directions.
- Drain the pasta and rinse with cold water to stop the cooking.
- Drain very well and transfer to a large mixing bowl.
- If the pasta will need to sit on its own for a little while, add 1 to 2 tablespoons olive oil, if desired, to prevent sticking, and toss to coat.
- Place the pasta in a large bowl.
- Add the tomatoes, red onion, bell pepper, mushrooms, salad seasoning, and dressing.
- Toss gently until well mixed and coated with dressing.
- Sprinkle over the Parmesan cheese and serve.
rotini, extravirgin olive oil, cherry, red onion, green bell pepper, mushrooms, salad seasoning, balsamic vinaigrette, parmesan cheese
Taken from www.epicurious.com/recipes/food/views/rotini-pasta-salad-377860 (may not work)