Eric Stendal

Ingredients

For the pasta

500g rotini pasta
1/2 cup red pepper, chopped
1/2 cup yellow pepper, chopped
1/2 cup orange pepper, chopped
1 cup cucumbers, chopped
1/2 cup carrots, chopped
cherry tomatoes

Vinaigrette

1/2 cup extra-virgin olive oil
1/2 cup white vinegar
1 tbsp pink salt
Black pepper, to taste
2 tsp Italian seasoning

Method

1. In a large pot, add your pasta and cover with water. Bring to a boil with some salt. Follow the timing and directions for the pasta on the side of the box or bag. Drain the pasta and set aside.

2. In a small bowl or measuring cup, mix up your vinaigrette and have it ready.

3. In a mixing bowl, add your chopped vegetables and the vinaigrette. Add your pasta and combine until well blended.

4. Cover with plastic wrap and set in the fridge to chill through.