½ lb. rotelle or bow-tie pasta
¼ c. olive oil
2 Tbsp. red wine vinegar
½ tsp. grated lemon zest
½ tsp. salt
½ tsp. freshly ground pepper
1½ c. cherry tomatoes, quartered
1 medium yellow bell pepper, cut into ½" dice
1 small cucumber, peeled, seeded and cut in ½" dice
½ c. shredded carrot
1/3 c. minced red onion
1 medium celery rib, cut into ½" dice
12 black olives, pitted and slivered
2 Tbsp. chopped fresh basil
In a large pot of salted boiling water, cook pasta until tender but still firm, 10-12 minutes. Drain, rinse with cold water, and drain well.
In a small bowl, whisk together oil, vinegar, lemon zest, salt and pepper until dressing is blended.
In a large bowl, combine pasta, tomatoes, bell pepper, cucumber, carrot, onion, celery, olives and basil. Pour on dressing and toss to combine. Let stand at room temperature 1 hour before serving, stirring occasionally. If refrigerated, let return to room temperature before serving. —6 servings.