Description
A colorful, tangy pasta salad featuring rotini, fresh vegetables, and a zesty red wine vinaigrette. Perfect as a refreshing side dish for summer barbecues.
Ingredients
Scale
- 16 oz Rotini pasta
- 1/2 cup Extra virgin olive oil
- 1/3 cup Red wine vinegar
- 1 tsp Dried oregano
- 2 cloves Garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 red onion, finely diced
- 1/2 cup Sliced black olives
- Salt and black pepper to taste
Instructions
- Boil rotini in salted water until al dente, then drain and rinse with cold water.
- In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, and dried oregano.
- Dice red and green bell peppers and red onion into uniform pieces.
- Combine chilled pasta, diced vegetables, and black olives in a large mixing bowl.
- Pour the vinaigrette over the mixture and toss gently to coat all ingredients.
- Refrigerate for at least 2 hours before serving to allow flavors to meld.