Ingredients
2 bags Fusilli Tri Color Pasta
1 bunch Fresh Cilantro
8 Multi Colored Sweet Mini Peppers
1/8 cup Apple Cider Vinegar
1/2 cup Olive Oil
1/8 teaspoon Garlic powder
1/8 teaspoon Red pepper
1/2 teaspoon Dried Oregano
1/8 teaspoon Onion powder
Preparation
Cook fusilli pasta according to package directions. Drain, rinse and let stand. Wash cilantro and roughly chop. Wash and core pepper, cut into 1/2″ pieces. Place peppers and cilantro in a large bowl. Add drained pasta. Make dressing: In an 8 oz. cruet, mix together the vinegar, olive oil, garlic powder, red pepper, oregano and onion powder. Shake well until blended. Pour over pasta and vegetables and mix well. Serve immediately or refrigerate for several hours or overnight. Mix well before serving. 8 to 10 Servings
