Italian Confetti Pasta Salad
Makes 6 servings
1 cup mayonnaise
1 tablespoon red wine vinegar
1 teaspoon salt
1/4 teaspoon ground black pepper
1 clove garlic, minced
1 teaspoon dried or 1 1/2 tablespoons fresh basil
2 cups garden rotini pasta
1 cup fresh, diced tomatoes
1/2 cup diced green and/or yellow bell peppers
1/2 cup sliced black olives
1. Cook pasta according to package directions. Rinse in
cold water, and drain.
2. In a large mixing bowl, whisk together mayonnaise,
vinegar, salt, black pepper, and garlic until well blended.
Mix in basil. Add pasta, tomatoes, bell peppers, and
olives; fold gently until mixed. Chill several hours. Stir
gently before serving.