Ingredients 16 ounces pasta (fusilli, rotini, penne) 1-1/2 cups Persian cucumber, sliced 4 sweet peppers, sliced 1/2 red onion, cut in half and sliced 1 cup cherry tomatoes, sliced in half 2 Roma tomatoes, cut in quarters 1 jar marinated artichoke hearts, drained and chopped 1/2 cup kalamata olives 1/4 cup pepperoncini, sliced 1/4 cup fresh basil, sliced into ribbons 1/3 cup Parmesan cheese, grated For The Zesty Italian Dressing 1 cup olive oil 1/2 cup red wine vinegar 2 tablespoons water 2 teaspoons Dijon mustard 2 teaspoons garlic powder 1 teaspoon onion powder 1 teaspoon dried parsley 2 teaspoons dried oregano 1/2 teaspoon dried basil 1 teaspoon red pepper flakes 1/2 teaspoon celery seeds 1/2 teaspoon salt 1/2 teaspoon ground black pepper Instructions Bring a large pot of salted water to a boil and add the pasta and cook according to the directions on the package until the noodles are al dente
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Materials and Measurements Blue (91% Recycled Rayon, 8% Nylon, 1% Spandex)
For an occasion: Structured maxi in a luxe fabric, satin, pliss, mesh, plus a pointed heel or heeled mule plus a clutch
