Shelly's Recipe

TRI-PASTA SALAD

Category: Pasta Salads

3 oz bow tie, ziti and spinch rotini pastas, cooked al dente
1/2 cup chopped green red and yellow bell peppers
1/4 cup chopped carrot and sliced pimiento stuffed olives
2 tsp capers
1/2 cup red wine vinegar
1/4 cup water
1 tbsp chopped fresh basil, chives, oregano and Dijon mustard
2 clove garlic, minced
1 tsp chopped fresh thyme and olive oil
1/4 tsp pepper

Drain and rinse pasta and drain again. Place in a large bowl. Add next 7 ingredients; mix well. Combine remaining ingredients in a jar and shake vigorously. Pour over pasta mixture; toss well. Cover and chill thoroughly. Toss gently before serving.