12 Oz. Tri-Color Rotiini Pasta
1 cup Extra Virgin Olive Oil
3/4 cup Red Wine Vinegar
3 or 4 chopped cloves of garlic
dash of cayenne pepper
fresh herbs including: about 10 chives
fresh basil leaves, parsley, thyme
fresh vegetables: carrots, broccoli, zucchini
1 jar marinated bean salad
1 small jar marinated artichokes
1 can black olives
Cook the pasta al dente per the package directions.
Place in a strainer and rinse with cold water until cool.
The next five ingredients are
for the salad marinade.
Using a blender or food processor, mix all ingredients well.
Be sure to mix again right before applying to salad.
Chop the fresh veggies and
artichokes into bite size pieces.
Chop the avocado into bite size pieces and put in a small bowl.
Splash with lemon juice to keep it from getting brown.
Put the pasta into a large
mixing/serving bowl and pour on about 1/2 the marinade.
Stir until pasta is coated.
Add the chopped fresh veggies, artichokes and bean salad and stir again.
Then add the remaining marinade and stir well.
Add olives and avocado and stir gently to mix all.