- 1 cup uncooked rotini
- 1/2 bunch Swiss chard (silverbeet), stems removed and thinly sliced
- 1 red bell pepper, seeded and chopped
- 1/4 cup vinaigrette salad dressing
- Bring a saucepan of water to a boil. Add the rotini pasta, and cook for 8 minutes, or until tender. Drain, and rinse under cold water to cool.
- In a medium bowl, toss together the rotini, Swiss chard, and bell pepper. Pour in dressing sparingly until you reach your desired amount.