Recipe Details

Italian Confetti Pasta Salad

Fresh from the garden, tomatoes and basil are tossed with olives, bell peppers, and rotini pasta, then dressed with a creamy, piquant blend of mayonnaise, red wine vinegar, and garlic. Let the salad chill overnight to bring out the snappy flavors.

Makes:6 servings

Ingredients

2 cups colored rotini pasta
1 cup mayonnaise
1 tablespoon red wine vinegar
1 clove garlic, minced
1 teaspoon salt
¼ teaspoon ground black pepper
1½ tablespoons chopped fresh basil
1 cup chopped tomatoes
½ cup chopped yellow bell pepper
½ cup sliced black olives

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Directions

Prep:10 mCook:10 mReady:3 h 20 m

Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water; set aside.
Whisk together mayonnaise, vinegar, garlic, salt, and pepper in a large bowl until well blended. Mix in basil.
Add rotini, tomatoes, bell pepper, and olives to mayonnaise mixture; fold gently until mixed. Chill in the refrigerator for 3 hours to overnight. Stir gently before serving.