Name: Veggie Pasta Salad
Ingredients: 1 13.25 oz box of rotini ( I use Barilla); 2 celery stalks, finely chopped; 2 carrots, finely chopped; 1 cucumber or 2 salad or pickling cucumbers, finely chopped; 1 red pepper, finely chopped; 1/4 small purple onion, finely chopped or a shallot, finely chopped (or to taste); 2.25 oz can of sliced black olives, drained; 3/4 cup (or to your liking) of your favorite Vinaigrette.; I use a Sun Dried Tomato Vinaigrette.; a squeeze of fresh lemon juice; grated parmesan cheese (to taste)

Ingredients

Scale

1 13.25 oz box of rotini ( I use Barilla)
2 celery stalks, finely chopped
2 carrots, finely chopped
1 cucumber or 2 salad or pickling cucumbers, finely chopped
1 red pepper, finely chopped
1/4 small purple onion, finely chopped or a shallot, finely chopped (or to taste)
2.25 oz can of sliced black olives, drained
3/4 cup (or to your liking) of your favorite Vinaigrette.
I use a Sun Dried Tomato Vinaigrette.
a squeeze of fresh lemon juice
grated parmesan cheese (to taste)

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Instructions

Cook pasta according to the box directions.
After draining the pasta, rinse well with cold water.
Then place pasta in a large mixing bowl and combine all ingredients.
Refrigerate or serve immediately.
Enjoy!

Notes

I use a food processor to finely chop the carrots, celery and onion. I cut the carrots, celery, and onion into sections and pulse each one separately on high until finely chopped.
Also, if your onion is strong, soak it in salted ice water for a bit to tame the flavor. Then chop finely.