#3544 - Spicy Rotini Salad

(by Shirley McNevich)

1 - 8oz. box rotini pasta (cooked and drained according to box directions, but do NOT rinse)
1/4 cup canola oil
1/4 cup white vinegar
1 1/2 tsp. garlic powder
1 1/2 tsp. salt (less if you wish)
1 tsp. fresh ground black pepper
1 tsp. Italian seasoning
1 tsp. white sugar
1/2 tsp. onion powder
1/4 tsp. dill weed
1/2 cup sliced green bell peppers
1/2 cup sliced onions
1/2 cup sliced cucumbers
1/2 cup bite sized broccoli
shredded Parmesan cheese (optional)

In a small bowl add canola oil, white vinegar, garlic powder, salt, pepper, Italian seasoning, white sugar, onion powder and dill weed--stir well to mix. In a large bowl add drained pasta, green bell peppers, sliced onions, sliced cucumbers and bite sized broccoli pieces--toss to mix. Pour the vinegar mixture over the pasta mixture--toss well. Cover and refrigerate until cold. Toss again before serving. Optional--sprinkle Parmesan cheese over the top and toss well just before serving.