Ingredients
Ingredients (use vegan versions):
- 1 16 oz. package rotini
- 1 red pepper, sliced in thin 1 inch strips
- 1 cucumber, sliced and cut in quarters (triangle-shaped slices)
- 1 bunch green onions, finely diced
- 2 plum tomatoes, diced (including seeds)
- 1 bunch fresh broccoli florets, blanched
- 1 small can sliced black olives (optional)
- 1 8 oz. bottle fat free Italian salad dressing (I use Cain''s)
- 1 half cup white vinegar
- 1/4 teaspoon ground black pepper
Prepare (slice and dice) vegetables (except broccoli) as directed above. Place in large container with tight lid.
Add vinegar, dressing, and pepper; cover and shake. Boil rotini to desired tenderness in heavily salted water.
When rotini has less than 2 minutes to cook, add broccoli florets to blanch and finish rotini cooking time. Drain rotini and broccoli and rinse under cold water.
Add to container of vegetables and shake well. Refrigerate before serving. 24 hours is best. The longer it sits in fridge, the better the flavor.
Serve with vegan bread and enjoy!!
Serves: 4-8, depending on whether served as side dish or meal
Preparation time: under 30 minutes