Italian Pasta Salad

 

1

clove garlic or 1/8 teaspoon garlic powder

1/4

cup cider vinegar or balsamic vinegar

2

tablespoons olive or vegetable oil

1/2

teaspoon salt

1/4

teaspoon salt (for cooking pasta), if desired

2

cups uncooked rotini or rotelle (spiral) pasta (6 oz)

1

large tomato

1/2

of a medium cucumber

3

or 4 medium green onions with tops

1

small red or green bell pepper

1/4

cup chopped ripe olives (from 4 1/4-oz can), if desired

• 1 Peel and finely chop the garlic. In a tightly covered jar or container, shake the garlic and remaining dressing ingredients.
• 2 Fill a 4-quart Dutch oven about half full of water. Add 1/4 teaspoon salt if desired. Cover with lid and heat over high heat until the water is boiling rapidly. Add the pasta. Heat to boiling again. Boil uncovered 8 to 10 minutes for rotini (or 9 to 11 minutes for rotelle), stirring frequently, until tender.
• 3 While the water is heating and pasta is cooking, chop the tomato and cucumber, and peel and chop the onions. Place the vegetables in a large bowl.
• 4 Cut the bell pepper in half lengthwise, and cut out seeds and membrane. Cut bell pepper into pieces, and add to vegetables in bowl.
• 5 Place a strainer or colander in the sink. Pour the pasta in the strainer to drain. Rinse with cold water; drain. Add pasta to vegetables in bowl. Add the olives.
• 6 Shake the dressing again to mix ingredients. Pour the dressing over the vegetables and pasta, and mix thoroughly. Cover with plastic wrap; refrigerate about 30 minutes or until chilled.