½small red onion, thinly sliced and cut into 1-inch piecesabout 1/4 cup
4large cloves garlic minced
6tablespoonsolive oil
¼cupred wine vinegar
1teaspoonkosher saltadjust to taste
1teaspoonfreshly ground black pepperadjust to taste
1red bell peppercut into ½-inch pieces, about 1 cup worth
1yellow bell peppercut into ½-inch pieces, about 1 cup worth
½English cucumbercut into ½-inch pieces, about 1 cup worth
⅔cupcanned olives, sliced in halfabout half of a 6-ounce can
1cupgrape tomatoeshalved
2tablespoonschopped fresh Italian parsley
Instructions
Bring a large pot of water to a boil along with 1 tablespoon kosher salt. Cook the pasta according to the package directions. Drain, but do not rinse the pasta.
While the pasta is cooking, place the onions and garlic in a large mixing bowl. Add the olive oil and vinegar to cover the onions. When the pasta has been drained, add it to the mixing bowl and toss well.
Add the bell peppers, olives, tomatoes, and parsley. Toss everything together to mix well and sprinkle generously with salt and pepper. Taste the salad and add more salt and pepper, as needed. Serve immediately at room temperature or refrigerate until ready to serve.
Notes
Depending on how much you like olives, feel free to use the entire can of olives. Sometimes I use the whole can, sometimes I use half a can and let the kids finish off the rest as a snack.