Mediterranean Pasta Salad

  • 1  pkg Rossi Pasta Rotini Trio
  • 2  tablespoon  Mushroom oil
  • 4  ounce  sliced button mushrooms, drained
  • 4  ounce  sliced black olives, drained
  • 1  medium red onion, diced
  • 1  red tomato, diced
  • 1  yellow tomato, diced
  • 1/2   cup  roasted garlic or tomato vignette
  •   fresh parsley for garnish
Cook pasta according to package directions. Rinse with cold water, drain and toss with mushroom oil. Add mushrooms, olives and diced vegetables. Toss. Add vignette and toss thoroughly. Refrigerate at least 1 hour or until chilled. Garnish with fresh parsley. Serve.

Note: It may be necessary to add additional vignette if pasta appears dry.