Fast Easy Pasta Salad
1 1/2 cups uncooked pasta (cooked al dente and drained)
1/4 cup olive oil
2 tablespoons vinegar
1/2 teaspoon Cavender's Greek Seasoning
3 tablespoons chopped sweet onion ( Vidalia's are the best)
1 roasted, peeled and seeded red bell pepper, chopped (how-to here)
1 medium tomato, seeded, peeled and chopped
1 small can sliced ripe olives, drained or 1/8 cup other pitted sliced olives (I use kalamata)
In a medium size bowl pour the oil, vinegar and spice mix over the pasta. Toss gently. Add the remaining ingredients and toss together. Refrigerate covered for at least an hour. Eat and enjoy!
And to be honest and transparent here, I did not peel or seed the tomatoes. It was going to take more time than I was willing to put into the preparation. It did dilute the dressing a bit but such is life.