Rotini Riot Pasta Salad
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




4 uncooked tri-colour rotini (12oz)
1 broccoli florets
1/2 cup carrot, cut into matchsticks
1 cup red and green bell peppers, chopped
1/2 mushrooms, thinly sliced
1/4 cup plus 1 tablespoon red wine vinegar
1/4 cup apple juice
3 tablespoons olive oil
3 tablespoons lemon juice
3 tablespoons sugar
2 teaspoons dijon mustard
1 garlic clove, minced
1 teaspoon basil oregano
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons Parmesan cheese (optional)

Preparation

1 Cook pasta, and drain. Rinse well with cold water and drain again, then transfer to large bowl. 2 In small dish with 1/4 cup water, microwave broccoli and carrots on high for 1-1/2 minutes. Drain and add to pasta with peppers and mushrooms. 3 In small bowl, whisk together all dressing ingredients. Pour over pasta and vegetables, stirring well to coat. Cover and refrigerate for 4 hrs before serving (the longer the better).