10 oz. uncooked multicolor fusilli,
6 oz. grape tomatoes, cut to half,
1/2 cup diced cucumber,
1/2 cup sliced pitted olives,
1/4 cup diced red pepper, small dice,
1 tbsp. chopped scallions or chives,
1 tbsp. chopped parsley,
2 garlic cloves, minced,
5 tbsp. olive oil,
3 tbsp. white vinegar,
salt and pepper to taste.
Recipe:Boil the fusilli according to package directions and cool them down. In a mixing bowl combine all the ingredients for the dressing and toss well. Pour the dressing over the cooked pasta and cover with plastic wrap. Refrigerate the pasta salad for about 30 minutes to mix the flavors. The left-over pasta salad can be stored in the fridge for couple of days. Tip: You can cut cubes of your favorite cheese and mix them in the pasta salad before serving.
