6 ounces rotini pasta
1 cup diced rainbow bell peppers
1/2 cup diced celery
1/3 cup diced red onion
2 tablespoons minced fresh parsley
Sea salt and freshly cracked pepper, to taste
1/2 cup Italian dressing (homemade or store-bought)
1/4 cup crumbled feta cheese, (optional)
Bring a pot of water to boil, then add pasta and cook until al dente or soft, about 7-10 minutes. Drain the pasta and rinse under cool water. Once pasta has been cooled, add it to a large bowl along with the bell peppers, celery, red onion and parsley. Pour Italian dressing on top, then stir to combine and coat well. Season with salt and freshly cracked pepper. Serve with a sprinkle of feta cheese, if desired. Enjoy!
There is nothing quite like holding fruit and veg that fizz with life after they’ve been harvested and hold on to that energy for days after. It brings us joy to work with such ingredients, that we know is grown with such love and care.
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