12 ounce package garden rotini pasta
1/2 red onion, diced
1 red bell pepper, seeded and diced
1/2 green bell pepper, seeded and diced
1 12-ounce can diced black olives
12 - 15 grape tomatoes
1 full bottle of Annies Homegrown Roasted Red Pepper Vinaigrette
Cook the rotini pasta according to package directions. While the pasta is cooking, dice the onion and bell pepper, and add to a large salad bowl. Drain the liquid from the olives and add them to the bowl along with the tomatoes. Set the bowl aside.
Once the pasta is cooked, strain and rinse immediately with cold water to stop the cooking process. Strain off all the water. Add the pasta to the large bowl with the vegetables. Gently stir in the dressing and toss to combine.
Chill before serving.
You may also like Soba Noodle Salad with Julienned Vegetables