Title: Pasta Salad
Categories: None
Yield: 1 Servings

1/2 (900 g) package rotini pasta
-- cooked to al dente - do
-not overcook (up to 3/4)
1/2 Red onion thinly sliced into
-rings (soaking sliced
-onions in several changes
-of cold water for 1/2 hour
-makes them sweeter) (up to
-1)
1 Green, red, yellow pepper,
-sliced
Fresh mushrooms, halved or
-quartered if large
Pitted black and/or green
-olives, halved (I like to
-use President's Choice
-Colossal Black Olives)
Canned or marinated
-artichoke hearts cut in
-1/8ths - if using
-marinated, reserve liquid
-for dressing

----------------------------------OPTIONAL----------------------------------
Chopped crab/pollack meat
Jullienned carrots
Chopped celery
sm Amount of chopped fennell

----------------------------------DRESSING----------------------------------
Reserved liquid from
-marinated artichokes
Good quality extra virgin
-olive oil
Good quality red or white
-wine vinegar, not flavoured
1/4 ts Sugar, to taste (up to 1/2)
1/2 ts Sea salt, about, adjust to
-taste,
Pepper to taste

----------------------------------OPTIONAL----------------------------------
White wine
Reconstituted sun-dried
-tomatoes, finely chopped
sm Amount of finely chopped
-garlic or shallot
Chopped fresh or dried basil
Chopped fresh Italian
-parsley

*all quantities can be increased or decreased to taste

Place all above ingredients in a bowl and toss until evenly distributed

Dressing: Mix the dressing ingredients in a measuring cup in the
approximate proportions 1/2 oil to 1/2 vinegar + white wine to a total
volume of 1 - 2 cups. You could make the smaller amount then make more if
needed. When mixed, add to salad and toss well. Salad should be well coated
with some liquid resting on the bottom. Let the salad marinate for 2 - 3
hours before serving, mixing occasionally. Add any individual dressing
ingredients if needed. Salad will keep in refrigerator but pasta tends to
absorb dressing over time. Posted to EAT-L Digest 11 Apr 97 by Anna Cudini
on Apr 11, 1997