Italian Confetti Pasta Salad
Ingredients
- 2 cups tri- colored rotini pasta
- 1 cup mayonnaise
- 1 tablespoon red wine vinegar
- 1 clove garlic, minced
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 ½ tablespoons chopped fresh basil
- 1 cup chopped tomatoes
- ½ cup chopped yellow bell pepper
- ½ cup sliced black olives
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Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in rotini and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water; set aside.
- Whisk mayonnaise, vinegar, garlic, salt, and black pepper together in a large bowl until combined. Stir in basil.
- Stir in rotini, tomatoes, bell pepper, and olives gently until combined. Chill in the refrigerator for 3 hours to overnight. Stir gently before serving.
Source
Original recipe: View Original
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