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Ingredients

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

Description

*All Quantities Can Be Increased Or Possibly Decreased To Taste Place All Above Ingredients In A Bowl And Toss Till Proportionately Distributed Dressing: Mix The Dressing…

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