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

1. Bring a large pot of salted water to a boil over high heat.
2. Stir in the pasta and cook until al dente, about 8 minutes or according to the package directions.
3. Drain the pasta and rinse with cold water to stop the cooking.
4. Drain very well and transfer to a large mixing bowl.
5. 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.
6. Place the pasta in a large bowl.
7. Add the tomatoes, red onion, bell pepper, mushrooms, salad seasoning, and dressing.
8. Toss gently until well mixed and coated with dressing.
9. 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)