*note* Depending on the pasta & dressing you use, this can also be vegan and/or gluten free We like to eat this as a main-dish on hot summer days when it's too warm for *real* food, or as a side-dish during the winter with homemade veggie burgers. My kids love to sprinkle it with parmesan cheese right before eating it... they say it makes the onions "not as yukky." 1 16oz container rotini (spiral) pasta 1/2 cup roma tomatoes, chopped 1/2 cup carrots, shredded 1/2 cup yellow banana peppers, chopped 1/2 cup cucumber, chopped 1/2 cup red onion, chopped 1/2 cup black olives, chopped 1 8oz bottle of your favorite Italian salad dressing (we like Annie's Naturals Tuscany Italian or Organic Green Garlic) Cook the pasta according to the directions on the package, then drain & rinse with cold water. While the pasta is cooking, marinate the veggies in the salad dressing. Dump everything together & mix well, and chill until ready to serve. This is one of those recipes that tastes even better the second day, and has kept well for at least four, when refrigerated. So go ahead & make it up ahead of time! This recipe makes enough to share with a HUGE group of people! I've never actually measured it, but it fills a huge salad bowl
