Ingredients:

  • 16 oz (450g) Rotini pasta
  • 1 tsp (6g) Salt
  • 1 cup (150g) Red bell pepper, diced
  • 1 cup (150g) English cucumber, diced
  • ½ cup (75g) Red onion, finely minced
  • ½ cup (80g) Black olives, sliced
  • ½ cup (60g) Shredded cheddar or cubed mozzarella
  • ¾ cup (170g) Mayonnaise
  • 3 tbsp (45ml) Apple cider vinegar
  • 1 tbsp (15g) Granulated sugar
  • ½ tsp (3g) Garlic powder
  • ½ tsp (3g) Salt
  • ¼ tsp (1g) Black pepper

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the rotini and cook for 8–10 minutes, or until al dente. Drain the pasta and rinse immediately under cold water to stop the cooking process and remove excess starch.
  2. In a small bowl, combine the mayonnaise, apple cider vinegar, sugar, garlic powder, salt, and pepper. Whisk vigorously until the sugar has dissolved and the mixture is velvety and smooth.
  3. Place the cooled pasta in a large mixing bowl. Pour over half of the dressing and toss to coat.
  4. Fold in the diced bell peppers, cucumbers, red onion, olives, and cheese. Drizzle the remaining dressing over the top and give it one final, gentle toss to ensure every spiral is coated.