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Rotelli Classic Pasta Salad

Source of Recipe


The Seattle Times






List of Ingredients



• 1 red bell pepper
  
• 1/2 medium onion
  
• 1/4 cup olive oil
  
• 1/4 cup white or red wine vinegar
  
• 2 tsp sugar
  
• 2-1/2 tsp salt, divided
  
• 1/4 tsp freshly ground black pepper
  
• 1 gallon water
  
• 1 lb. rotelli pasta or other corkscrew-shaped pasta
  
• 1/4 cup sliced black olives, preferably an imported marinated variety, such as Kalamata
  
• 1/4 cup fresh basil leaves, julienned
  
• 1/2 cup diced tomatoes
  






Instructions



1. Stem, core and remove seeds from bell pepper. Cut lengthwise into quarters and crosswise into julienne strips. Peel and cut onion into julienne pieces.
   
   
2. In a medium saucepan, combine bell pepper, onion, olive oil, vinegar, sugar, 1/2 teaspoon salt and black pepper. Bring to a boil over high heat, then reduce heat to a simmer and cook, stirring occasionally, for 20 minutes.
   
   
3. In a large saucepan or stockpot, bring water to a boil with 2 teaspoons salt; add pasta and cook until al dente. Drain pasta and cool in ice water. Drain again, place in a large bowl and refrigerate.
   
   
4. Refrigerate pepper and onion sauce.
   
   
5. Combine the chilled sauce with the pasta, olives, basil and tomatoes. Cover and refrigerate overnight to allow flavors to blend.
   
   Makes 6 to 8 servings.