- 1 lb Fusilli or Tricolor Pasta
- 1 cup Whole Baby Carrots, sliced
- 1 Large Red Bell Pepper, diced
- 1 Medium Yellow Pepper, diced
- 5 Radishes, sliced
- 3 Scallions, diced
- ½ cup Cherry Tomatoes, halved
- 3 Tbl Victoria Taylor’s Tuscan Seasoning
- 3 Tbl Olive Oil
- 2 Tbl Apple Cider Vinegar
Cook pasta according to package instructions. Drain and let cool. Prepare all vegetables as directed, then add the oil, vinegar and Victoria Gourmet Tuscan Seasoning. Combine with pasta. Refrigerate 2 hours then serve. Serves 4.
