Italian Confetti Pasta Salad

Ingredients

• 2 cups tri- colored rotini pasta
• 1 cup mayonnaise
• 1 tablespoon red wine vinegar
• 1 clove garlic , minced
• 1 teaspoon salt
• 0.25 teaspoons ground black pepper
• 1.5 tablespoons chopped fresh basil
• 1 cup chopped tomatoes
• 0.5 cups chopped yellow bell pepper
• 0.5 cups sliced black olives

Instructions

1. 1

   Fill a large pot with lightly salted water and bring to a rolling boil. Stir in rotini and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water; set aside.

2. 2

   Whisk mayonnaise, vinegar, garlic, salt, and black pepper together in a large bowl until combined. Stir in basil.

3. 3

   Stir in rotini, tomatoes, bell pepper, and olives gently until combined. Chill in the refrigerator for 3 hours to overnight. Stir gently before serving.