Italian Confetti Pasta Salad

Name: Italian Confetti Pasta Salad
Total time: 200
Yield: 6
Ingredients: 2 cups colored rotini pasta; 1 cup mayonnaise; 1 tablespoon red wine vinegar; 1 clove garlic, minced; 1 teaspoon salt; 0.25 teaspoon ground black pepper; 1.5 tablespoons chopped fresh basil; 1 cup chopped tomatoes; 0.5 cup chopped yellow bell pepper; 0.5 cup sliced black olives

Recipe by Jeri Mortinson from allrecipes.com

3 Hr. 20 Mins.

Ingredients

6 servings

•

2 cups colored rotini pasta
•

1 cup mayonnaise
•

1 tablespoon red wine vinegar
•

1 clove garlic, minced
•

1 teaspoon salt

•

0.25 teaspoon ground black pepper
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1.5 tablespoons chopped fresh basil
•

1 cup chopped tomatoes
•

0.5 cup chopped yellow bell pepper
•

0.5 cup sliced black olives

Instructions

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.