| 1 | package (16 ounces) rotini pasta |
| 1 | can (8 ounces) tomato sauce |
| 1 | cup Italian dressing |
| 1 | tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves |
| 1 | tablespoon chopped fresh oregano leaves or 1 teaspoon dried oregano leaves |
| 1 | cup sliced fresh mushrooms (3 ounces) |
| 5 | roma (plum) tomatoes, coarsely chopped (1 1/2 cups) |
| 1 | large cucumber, coarsely chopped (1 1/2 cups) |
| 1 | medium red onion, chopped |
| 1 | can (2 1/4 ounces) sliced ripe olives, drained |
| 1. | Cook and drain pasta as directed on package. Rinse with cold water; drain. |
| 2. | Mix tomato sauce, dressing, basil and oregano in large bowl. Add pasta and remaining ingredients; toss. Cover and refrigerate about 2 hours until chilled but no longer than 48 hours. |
|
| Rotini is actually just a skinnier version of rotelle--another spiral-shaped pasta. You can use tricolored rotini in this salad just for fun! |
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| Use a different pasta for a twist to this go-on-a-picnic salad! |
Nutrition Information:
245 ( 90 ); 10 g ( 1 g); 5 mg; 340 mg; 36 g ( 3 g); 6 g 8 %; 14 %; 4 %; 12 % 2 ; 1 ; 1 1/2