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Categories:
rotini salad vinegar olive oil clove garlic paprika fresh basil black olives orange pepper yellow pepper red pepper green pepper
Viewed: 66 - Published at: 6 years agoIngredients
- 1 box (12 Oz. Box) Rotini Or Choice, Al Dente, Drained, Cooled In Cold Water
- 1/4 cups Salad Vinegar (Balsamic Is Great)
- 1/4 cups Good Olive Oil
- 1 clove Garlic, Pressed
- 5- 1/2 teaspoons Or Big Sprinkle Lawry's Seasoned Salt
- 1 teaspoon Paprika
- 1/2 teaspoons Or A Dainty Sprinkle Black Pepepr
- 5 leaves Fresh Basil
- 8 ounces, weight Mozzarella In 1/2 " Cubes
- 1 can (6 Oz. Can) Black Olives Or Pitted Kalmata (Drained)
- 1 whole Orange Pepper, Chopped (optional)
- 1 whole Yellow Pepper, Chopped
- 1 whole Red Pepper Chopped
- 1 whole Green Pepper, Chopped
Method
- 1.
- Cook pasta according to box directions, drain and bathe in cold/ice water.
- This keeps it from cooking further as it cools.
- Also, it wont get glutzy.
- 2.
- In a shaker or measuring cup, mix the vinegar, olive oil, garlic, Lawrys, paprika, and pepper.
- Whisk em with a fork and set aside.
- 3.
- Chop/mash the fresh basil (I have lemon, regular and cinnamonall are quite tasty).
- Toss it in the salad dressing mixture.
- Set aside.
- 4.
- Drain the cooled pasta and quickly toss in the dressing mixture.
- Use 2 spoons, or your hands (clean) to thoroughly incorporate the dressing to the pasta.
- 5.
- Throw in everything else: cheese, olives, peppers.
- 6.
- Give it a happy toss and call it dinner.
- Note: I use whole wheat pasta for the fiber and higher protein it contains.
