cups uncooked rotini or rotelle (spiral) pasta

6 ounces)

large tomato

a medium cucumber

medium green onions with tops (3 to 4 medium)

small red or green bell pepper

(

cup chopped ripe olives -- if desired

GARLIC VINAIGRETTE DRESSING

clove garlic

cup rice vinegar or white vinegar

tablespoons water

tablespoons olive or vegetable oil

teaspoon salt

teaspoon sesame or vegetable oil

Prepare Garlic Vinaigrette Dressing (below).

Fill the Dutch oven about half full of water. Add 1/4 teaspoon salt if

desired. Cover and heat over high heat until the water is boiling rapidly.

Add the pasta. Heat to boiling again. Boil uncovered, stirring frequently,

to 10 minutes for rotini, 9 to 11 minutes for rotelle, until tender.

While the water is heating and pasta is cooking, chop the tomato and

cucumber, and peel and chop the onions. Place the vegetables in a large

bowl.

Cut the bell pepper lengthwise in half, and cut out seeds and membrane.

Cut bell pepper into pieces, and add to vegetables in bowl.

Drain the pasta in a strainer or colander, and rinse thoroughly with cold

water. Add pasta to vegetables in bowl. Add the olives.

Pour the dressing over the vegetables and pasta, and mix thoroughly. Cover

and refrigerate about 30 minutes or until chilled.

GARLIC VINAIGRETTE DRESSING:

Peel and finely chop the garlic. Shake garlic and remaining ingredients in

a tightly covered jar or container. Shake again before pouring over

vegetables and pasta.

___________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different nutritional

analysis programs and different nutrient databases, variations in results

are expected.

T(Refrigerate):

0:30"

Betty Crocker - Cooking Basics Recipes