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Marinated Pasta Salad

Source of Recipe


From "Picnic" by Dee Dee Stovel



List of Ingredients



• ¾ pound tricolor rotelle pasta
  
• â…“ cup olive oil
  
• â…“ cup red wine vinegar
  
• ½ teaspoon salt
  
• 1 medium green bell pepper, seeded and chopped
  
• ¼ cup seeded and chopped red bell pepper
  
• 1 small red onion, chopped
  
• ½ cup minced fresh parsley
  
• ¼ cup marinated artichoke hearts
  
• ¼ cup sliced black olives
  
• 4 to 5 leaves fresh basil, chopped
  
• Freshly ground black pepper
  






Instructions



1. In a large pot of boiling salted water, over high heat, cook the pasta for 15 minutes, or until al dente. Drain the pasta in a colander and rinse quickly with cold water.
   
   
2. Place the pasta in a large bowl and toss with the oil, vinegar, and salt. Chill the pasta for 1 hour.
   
   
3. Meanwhile, prepare the peppers, onion, parsley, artichoke hearts, olives, and basil. When the pasta is cold, add those ingredients and toss well. Grind pepper to taste over all and mix again. Store the salad in a 2-quart covered container in the refrigerator until packing time.
   
   Serves 8