Roasted Red Pepper Pasta Salad

8 oz Dry Rotini Pasta
2 oz or 1/4 cup sliced black olives
2 oz or 1/4 cup diced tomatoes
2 oz or 1/4 cup diced red onion
2 oz or 1/4 cup sliced almonds
2 oz or 1/4 cup dices cucumbers or celery
3 oz or 1/3 cup sliced roasted red peppers
4 oz Red Wine Basil Vinagrette(recipe below)

Red Wine Basil Vinagrette:
1 oz or 2 TBS Red Wine Venegar
.5 oz ot 1 TBS Lemon Juice
1 tsp Honey
2 oz or 1/4 cup Olive Oil
.5 oz Fresh Basil Leaves (about 4 or 5)

Make sure the dish is covered when refrigerated.

Cook pasta then rinse with cold water and put in a bowl.
Chop olives, tomatoes, onion, almonds, cucumber, and peppers and add to pasta in bowl.
In a blender add the vinegar, lemon juice, honey, and basil and start to blend on high. Keep lid on blender and open the center of the top, then very slowly add the olive oil. When you have added about have the oil you can start to add it faster. Blend well until you have a vinagrette.
Pour vinagrette over the pasta in the bowl and toss the ingredients well. Chill and serve.

Serving Size: makes 12 - 4 to 5 oz servings

Number of Servings: 12

Recipe submitted by SparkPeople user MMIGNAULT.