Italian Confetti Pasta Salad

Fresh from the garden, tomatoes and basil are tossed with olives, bell peppers, and rotini pasta, then dressed with a creamy, piquant blend of mayonnaise, red wine vinegar, and garlic. Let the salad chill overnight to bring out the snappy flavors.

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 354 Calories

Ingredients

• 1 teaspoon salt
• 1 cup mayonnaise
• 1 clove garlic, minced
• ¼ teaspoon ground black pepper
• 1 tablespoon red wine vinegar
• 1 cup chopped tomatoes
• 1 ½ tablespoons chopped fresh basil
• 2 cups colored rotini pasta
• ½ cup chopped yellow bell pepper
• ½ cup sliced black olives

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water; set aside.

Step 2

Whisk together mayonnaise, vinegar, garlic, salt, and pepper in a large bowl until well blended. Mix in basil.

Step 3

Add rotini, tomatoes, bell pepper, and olives to mayonnaise mixture; fold gently until mixed. Chill in the refrigerator for 3 hours to overnight. Stir gently before serving.