Carrot and pea rotini

Two servings of pasta, a tin of sweet peas, and a large heap of matchstick carrots make three portions of this tri-colour rotini pasta salad.

1. In a pot of quite generously salted water, cook two servings of tri-colour rotini according to packet instructions, along with a large handful or two of matchstick carrots.
2. Meanwhile, in a large bowl, mix the vinaigrette: 2-3tbsp olive oil, a few drops of vinegar, 2-3 squirts of pressed garlic, salt, pepper, onion powder, and Italian seasoning.  Thin with a few tablespoons of pasta water if needed.
3. Drain the pasta and carrots in a large colander. Open a tin of peas, and pour directly into the colander as well. Mix well and drain thoroughly.
4. Toss the pasta, peas, and carrots with the vinaigrette. Divide into three portions and chill before serving.

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