Ingredients
- 8 oz tri-color rotini pasta
- ½ cup olive oil
- 2 Tbsp red wine vinegar
- 1 Tbsp chopped green onions
- 2 tsp sugar
- 1 tsp garlic powder
- 1 tsp dried basil
- 1 tsp Dijon mustard
- ½ tsp salt
- ½ tsp dried oregano
- ¼ tsp freshly ground pepper
- ½ cup shredded carrots
- 2 (2.5-oz) cans sliced black olives, drained
How to Make It
- Cook pasta according to package directions; drain. Rinse under cold running water until cool. Drain well.
- Stir together oil and next 9 ingredients in a large bowl. Add pasta, carrots, and olives; toss well.
