Ingredients

The following ingredients have 7 Servings
  • 8 ounces rotini pasta
  • 1 large tomato (peeled and chopped)
  • 2 medium pickling cucumbers ((or 1 large cucumber))
  • 5 small sweet peppers (or 1 whole green bell pepper)
  • 1 roasted red bell pepper
  • 2 ribs celery (chopped)
  • 3 green onions (chopped)
  • 4 large basil leaves (cut in chiffonade)
  • ⅔ cup Italian or other Mediterranean-type dressing
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Instruction

  • Cook the rotini according to the package directions. Drain and rinse well under cold running water. Let the rotini drain while preparing the remaining ingredients.
  • Add ingredients to a large mixing bowl as you work. Peel, chop and seed a large tomato.
  • Peel the cucumbers and cut into small cubes.
  • Remove the stems and seeds from the sweet peppers, chop them and add to the bowl.
  • Cut the roasted red bell pepper into about 1/2” pieces and add it, too.
  • Finely chop the celery and green onions adding them to the bowl with the other vegetables.
  • Stack the basil leaves, roll up and cut crosswise into ribbon-like shreds. Add to the bowl.
  • Add the cool, drained pasta to the bowl.
  • Pour over the dressing.
  • Add the salt and pepper.
  • Toss everything together until well mixed.