1 box tri-colored Rotelle
5 tbsp. olive oil
1/2 pkg. basil
1 raw onion
1 can sliced olives, drained
5 roasted red peppers

Cook tri-colored Rotelle in pot of water for 12 minutes. Drain and return pasta to pot. Mix in 5 tablespoons of olive oil. Coat pasta with basil. Chop 1 raw onion and mix in. Add sliced olives, drained. Chop roasted red pepper and add. Serve warm or cold.