Rotini Pasta Salad (With or without Oil)

Recipe for Rotini Pasta Salad (With or without Oil)

Great to have in the fridge for a light lunch or snack, this pasta salad has a zingy Italian flavor to it -- and no one needs to know that you used "fake" parmesan cheese because it tastes just like the real deal!

:-)

Cook one package of tri-colored rotini to "al dente" according to package directions. Place in colander and spray with cold water to cool. Set aside.

In a large bowl, add together:

One can of Black Olives, sliced in half. (Reserve 1/4 cup brine solution)

One Medium Tomato (or one small can of diced tomatoes, drained)

1 cup chopped fresh cilantro (can be substituted with fresh basil if you'd prefer)

1/4 cup Parmesan Cheese

1/2 tsp Sea Salt

2 Tbsp Italian Seasoning

1 tsp Garlic (adjust to suit your taste)

1/2 cup Red Wine Vinegar

1/2 cup Canola or Olive Oil (substitute chilled vegetable bouillon for a low-fat version)

1/4 cup Olive Brine

Add chilled pasta to the bowl and mix all together thoroughly. Let chill in the fridge for 2 -12 hours before serving. (It tastes SO much better the next day!)