(Adapted from my memory of my mom’s recipe.)
Ingredients
- 1 16 ounces Tinkyáda Brown Rice Pasta Spirals (Cook as directed Return to pan add 1-2 teaspoons olive oil Stir allow to cool)
- 1 red bell pepper (diced)
- 1 orange bell pepper (diced)
- 1 yellow bell pepper (diced)
- 1 large can black olives (diced)
- 3/4-1 cup Ken’s Zesty Italian dressing
Instructions
METHOD
Chop or dice ingredients and add to cooked pasta. Add salad dressing and toss. Salt and pepper to taste. Refrigerate in a sealed container until ready to serve. Will keep for several days in the fridge. (Best enjoyed after 8-12 hours in the fridge.)
If you’re feeling fancy, try adding any of these extras:
Fresh tomatoes (chopped)
Jalapeño (diced)
Avocado (semi-firm, diced into bite size pieces.)
Freshly-grated parmesan cheese
