| 1/2 | | (900 g) package rotini pasta |
| DIVIDER | | -- cooked to al dente - do not overcook (up to 3/4) |
| 1/2 | | Red onion thinly sliced into rings (soaking sliced onions in several changes of cold water for 1/2 hour makes them sweeter) (up to 1) |
| 1 | | Green, red, yellow pepper, sliced |
| | Fresh mushrooms, halved or quartered if large |
| | Pitted black and/or green olives, halved (I like to use President's Choice Colossal Black Olives) |
| | Canned or marinated artichoke hearts cut in 1/8ths - if using marinated, reserve liquid for dressing |
| | OPTIONAL |
| | Chopped crab/pollack meat |
| | Jullienned carrots |
| | Chopped celery |
| sm | Amount of chopped fennell |
| | DRESSING |
| | Reserved liquid from marinated artichokes |
| | Good quality extra virgin olive oil |
| | Good quality red or white wine vinegar, not flavoured |
| 1/4 | ts | Sugar, to taste (up to 1/2) |
| 1/2 | ts | Sea salt, about, adjust to taste, |
| | Pepper to taste |
| | OPTIONAL |
| | White wine |
| | Reconstituted sun-dried tomatoes, finely chopped |
| sm | Amount of finely chopped garlic or shallot |
| | Chopped fresh or dried basil |
| | Chopped fresh Italian parsley |
