1 box Fusilli or Rotini pasta
1 bunch fresh cilantro
8 multi colored sweet peppers

Cook Fusilli pasta according to package directions. Drain, rinse and let stand.

Wash cilantro and roughly chop. Wash and core peppers, cut into 1/2-inch pieces.

Place peppers and cilantro in a large bowl. Add drained pasta. Make dressing.

Dressing:

1/8 cup apple cider vinegar
1/2 cup olive oil
1/8 tsp. garlic powder
1/8 tsp. red pepper
1/2 tsp. dried oregano
1/8 tsp. onion powder

In an 8 oz. cruet, mix together vinegar, olive oil, garlic powder, red pepper, oregano and onion powder. Shake well until blended. Pour over pasta and vegetables and mix well.

Serve immediately or refrigerate for several hours or overnight. Mix well before serving.

Makes 8 to 10 servings.

Submitted by: Cleanfreshcuisine