Spiral Pasta Salad

My wife and I developed this recipe to suite our taste for a tart pasta salad. Prep time includes setting time.

• Ready In: 1 hr
• Serves: 6
• Yields: 6 cups

Ingredients

• 3 -4  cups  cooled cooked spiral shaped pasta
• 1⁄2 cup  chopped green bell pepper
• 1⁄2 cup  thinly sliced celery
• 1⁄2 cup  mixed mediterranean  olive, green,black,garlicky,whatever,pitted and sliced
• 1⁄2 cup  seeded chopped tomato
• 1⁄2 cup  shredded carrot

• Dressing

• 1⁄4 cup extra virgin olive oil
• 1⁄2 cup red wine vinegar
• 1⁄4 cup  finely chopped onion, more to taste
• 2  tablespoons ketchup
• 2  teaspoons sugar
• 1⁄2 teaspoon dry mustard
• 1⁄2 teaspoon sweet paprika
• 1⁄2 teaspoon garlic granules
• 1⁄4 teaspoon dried oregano, crushed,more to taste
• 1  teaspoon salt (optional)
• 1⁄2 teaspoon fresh ground black pepper

Directions

1. In a large bowl, combine pasta, green pepper, celery, tomato, and carrot, and toss gently to combine.
2. In a lidded jar, combine all dressing ingredients, and shake thoroughly to combine.
3. Set aside for 20 minutes for flavor to develop.
4. Pour dressing over pasta mixture, and toss gently to combine.
5. Refrigerate salad for 30 minutes, tossing twice.
6. Taste for seasonings, and adjust to taste.
7. It may need more vinegar; if so, add a little balsamic vinegar if you have it, otherwise whatever you originally used.