- 1 (16 ounce) package tri-color rotini pasta
- 3 1/2 tablespoons lemon juice
- 2 1/2 tablespoons canola oil
- 3/4 cup mayonnaise
- 2 1/2 tablespoons seasoned salt (such as LAWRY'S®)
- 1 1/4 teaspoons flavor enhancer (such as Accent®)
- 2 cucumbers, seeded and diced
- 2 tomatoes, seeded and diced
- 1 (5 ounce) jar sliced pimento-stuffed green olives
- 1 (3 ounce) can chopped black olives
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped green onions
- Bring a large pot of lightly salted water to a boil; cook rotini pasta at a boil until tender yet firm to the bite, about 8 minutes. Drain and rinse; transfer to a large bowl.
- Whisk lemon juice and canola oil together in a small bowl. Stir in mayonnaise, seasoned salt, and flavor enhancer. Pour over pasta and toss to coat.
- Refrigerate pasta mixture, tossing occasionally, until flavors combine, 8 hours to overnight.
- Bring pasta mixture to room temperature, about 1 hour. Stir in cucumbers, tomatoes, green olives, black olives, green bell pepper, and green onions; toss to distribute evenly.
04/01/2018
recipepes.com
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