Ingredients:
1 (12 ounce) packages rotini pasta
3/4 cup cider vinegar
2 tablespoons olive oil
1/4 cup vegetable oil
1/4 cup sugar ( more or less to taste)
1 yellow bell peppers, thinly sliced
1 red bell peppers, thinly sliced
1 (2 1/4 ounce) cans sliced black olives
2 (4 ounce) jars pimientos, drained
3 -4 small sun-dried tomatoes, sliced
chopped celery, about 6 inches
chopped dried leaf basil ( not powdered)
chopped oregano ( not powdered)
onion powder
salt
minced garlic (optional)
Directions:
Start boiling water for pasta and cook according to package directions.
While water is heating, you can proceed with the next step.
In a skillet, heat about 2 tablespoons of olive oil on medium heat, and add all of the sliced bell peppers, stirring continuously for about 5 minutes or until desired consistency is reached. Set aside to cool.
Drain pasta in cold water for a couple of minutes, until cool.
Place in a medium-sized Tupperware-type container and set aside.
In a small mixing bowl, combine cider vinegar and sugar. Stir until sugar is dissolved.
Then mix in olive oil and vegetable oil.
Add the liquid mixture to the pasta.
Then mix in all of the bell peppers, black olives, pimientos, sliced sun-dried tomatoes, and chopped celery.
Add to taste: dash of onion powder, salt, basil leaf, oregano, and minced garlic (if desired).
Refrigerate for at least one hour. Best if refrigerated over night. Sometimes pasta will absorb the dressing, so you may want to add a little extra vinegar and oil before serving.
Note: You can adjust the amounts of sugar, vinegar, and oil to your desired taste.
Enjoy.
Servings: 4-6
Time preparation: 10 min.
Time total: 20 min.