Graduation Pasta Salad

12 ingredients
4 steps

Ingredients

  • 1 (16 ounce) package tri-color rotini pasta
  • 3 1/2 tablespoons lemon juice
  • 2 1/2 tablespoons canola oil
  • 3/4 cup mayonnaise
  • 2 1/2 tablespoons seasoned salt (such as LAWRY'S(R))
  • 1 1/4 teaspoons flavor enhancer (such as Accent(R))
  • 2 cucumbers, seeded and diced
  • 2 tomatoes, seeded and diced
  • 1 (5 ounce) jar sliced pimento-stuffed green olives
  • 1 (3 ounce) can chopped black olives
  • 1/4 cup chopped green bell pepper
  • 1/4 cup chopped green onions

Directions

  1. 1
    Bring a large pot of lightly salted water to a boil; cook rotini pasta at a boil until tender yet firm to the bite, about 8 minutes. Drain and rinse; transfer to a large bowl.
  2. 2
    Whisk lemon juice and canola oil together in a small bowl. Stir in mayonnaise, seasoned salt, and flavor enhancer. Pour over pasta and toss to coat.
  3. 3
    Refrigerate pasta mixture, tossing occasionally, until flavors combine, 8 hours to overnight.
  4. 4
    Bring pasta mixture to room temperature, about 1 hour. Stir in cucumbers, tomatoes, green olives, black olives, green bell pepper, and green onions; toss to distribute evenly.

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