Fusilli Pasta Salad

okay, pasta is no Indian cooking but none the less pasta is delicious and recently i tried this recipe and it was an instant pleaser. I enjoy simple and flavorful pastas. This salad can be served cold or at room temperature and can be prepared in advance. Pasta salads can be made in various ways, this is what tried:

Nutritional value of pasta, bell pepper, crimini mushroom, spinach, red onion, cherry tomatoes

- 5 cups of cooked whole wheat fusilli ( use tri colored pasta preferably)
- 1/2 red bell pepper and green bell pepper cut in strips
- 1/4 red big onion cut in thin slices
- 2 cups of baby spinach washed and dried ( if you have big leaf spinach tear with hand)
- 1 cup crimini mushrooms sliced
- few basil leaves
- 1/2 cup chopped kalmata olives (green or blacks olives also fine)
- 1 cup cherry tomatoes cut in half's (for any other tomato, just chop in big dice)

dressing

- 3 tablespoon white balsamic vinegar
- 6-9 tablespoon olive oil
- 2 garlic slices minced
- salt to taste
- pepper

1. Mix dressing contents in a bog bowl
2. Add all the vegetables, stir well till vegetables are coated, cover and let marinade in refrigerator for half an hour
3. cook pasta ( in salted water, as always) , drain well and add to vegetables
4. check seasoning and add extra olive oil if needed
5. let cool at room temp or chill
6. serve with or with out garlic toast