Graduation Pasta Salad - cooking recipe

Ingredients

1 (16 ounce) package tri-color rotini pasta
3 1/2 tablespoons lemon juice
2 1/2 tablespoons canola oil
3/4 cup mayonnaise
2 1/2 tablespoons seasoned salt (such as LAWRY'S(R))
1 1/4 teaspoons flavor enhancer (such as Accent(R))
2 cucumbers, seeded and diced
2 tomatoes, seeded and diced
1 (5 ounce) jar sliced pimento-stuffed green olives
1 (3 ounce) can chopped black olives
1/4 cup chopped green bell pepper
1/4 cup chopped green onions

Preparation

Bring a large pot of lightly salted water to a boil; cook rotini pasta at a boil until tender yet firm to the bite, about 8 minutes. Drain and rinse; transfer to a large bowl.
Whisk lemon juice and canola oil together in a small bowl. Stir in mayonnaise, seasoned salt, and flavor enhancer. Pour over pasta and toss to coat.
Refrigerate pasta mixture, tossing occasionally, until flavors combine, 8 hours to overnight.
Bring pasta mixture to room temperature, about 1 hour. Stir in cucumbers, tomatoes, green olives, black olives, green bell pepper, and green onions; toss to distribute evenly.