1 lb. rainbow rotini pasta
olive oil-about 2-3 tablespoon (enough to coat cooked pasta)
red wine vinegar-about 3-4 tablespoons
seasonings as desired: garlic powder or minced garlic, black pepper, some salt, oregano,
thyme, rosemary (or Italian seasoning blend), lemon juice, dried or prepared mustard
sliced black olives
chopped bell pepper
chopped or sliced scallion or red onion
chopped cucumber pieces
small broccoli florets
diced tomato or halved cherry tomatoes
garbanzo or kidney beans, optional
1. Cook pasta to al dente according to package directions. Drain, then rinse with cold water to cool.
2. Transfer to large salad bowl or back to cooking pot. Immediately add olive oil and red wine vinegar to prevent sticking. Add in amounts so that the pasta is well-coated but not too greasy. The vegetables will fill out the oil so don't be afraid to be generous!
Add any seasonings desired-a few shakes of each herb/spice and a tablespoon or two of the prepared mustard and lemon juice.
Mix well, taste a piece to make sure it is well flavored-the vegetables will dull it down.
Add desired vegetables and mix well. Taste for flavor and texture-add more seasonings or oil if needed.
For best results, let sit in refrigerator a few hours so the flavors can meld.
Serve cold. Top with more sliced olives, vegan parmesan, or nutritional yeast, if desired.
This is a great dish for summer meals or potlucks!