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16 ounces tri-color rotini - cooked, rinsed, drained
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1 can dark red kidney beans - rinsed, drained
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1 can small pitted black olives - drained
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About 1/2 cup salad olives - drained
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1 can hearts of palm - sliced
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1 can artichoke hearts - quartered
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1 sweet onion - diced
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1/2 green pepper - diced
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1/2 red pepper - diced
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Italian Dressing-
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9 ounces olive oil
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3 ounces white wine vinegar
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1 1/2 teaspoon salt
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1 1/2 teaspoon Lowry's salt
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Ground black pepper to taste
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Fresh basil - chopped
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Parsley flakes
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