2 12 oz boxes of color Rotini
1 8 oz tub of ciliegine mozzarella (small balls)
1 6 oz can of black olives
1 3-4 oz jar of capers
1 3-4 oz jar of julienne sliced sun dried tomatoes
5 fresh sprigs of basil
2 stalks of green onion
2 cups of cherry tomatoes
1 red bell pepper
1 medium cucumber
Dressing:
1/2 cup of olive oil
1/2 cup of parmessan and romano grated cheese
2 tablespoons of apple cider vinegar
1 table spoon each of: pepper, garlic powder, sea salt, oregano.
First cook pasta, exactly as directed on box, (boil with a splash of olive and sea salt). Do not over cook, as I like pasta for this salad to be slightly chewy. Get a large mixing bowl ready to put all cut up items. I like to cut red bell pepper in small cubes, cherry tomatoes in halves, cut whole olives in 3s, only the green of the onion, cut sun dried tomatoes into smaller bite sizes if necessary, and basil into a fine chop. Rinse capers under a quickly draining and throw into mix. I like to cut mozzarella balls in halves, then place in separate bowl to add at the end. See picture for view before pasta is tossed in.
Next I prepare the dressing: Take all ingredients for salad dressing and mix in a bowl with a wisk
Once your pasta is rinsed with a quick flash of cool water, and drained, add to chopped mix. Stir in dressing while mixing salad. Slowly add dressing, so that all pasta gets a chance to be covered with dressing. I like to add more salt at the end if not salty enough, but usually capers and olives will do the trick. Toss thoroughly and serve to your work friends and or family. Bueno Apetito!
