Rainbow Pasta Salad

• 1 16 oz. box rainbow rotini pasta, cooked [For gluten free, use gluten free rotini]
• 3 bell peppers, various colors, cut into chunky pieces
• ½ cup kalamata olives, pitted and chopped
• 1 6.5 oz. jar marinated artichoke hearts, drained and coarsely chopped
• 1 cup grape tomatoes, halved
• 1 large red onion, coarsely diced
• 2 cloves garlic, finely chopped
• 1 16 oz. bottle of Italian salad dressing – use less as you like. (Make your own by using 1 cup EVOO, ½ cup red wine vinegar, Italian seasoning, salt & pepper.)
• 1 cup packed fresh basil leaves, chopped
• 1 teaspoon lemon juice

Optional Add-ins

• Freshly grated Parmesan cheese
• Diced ham
• Sliced green or black olives
• Small cubes of cheddar cheese

Directions

1. Cook pasta to al dente stage; drain and transfer to a baking sheet to cool, about 10 minutes.
2. Toss together all other ingredients except the basil and lemon juice.
3. Add cooled pasta, basil, and lemon juice and toss again. Season with salt and pepper. This recipe keeps well and just gets better overnight!