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Ingredients 16 ounces pasta (fusilli, rotini, penne) 1-1/2 cups Persian cucumber, sliced 4 sweet peppers, sliced 1/2 red onion, cut in half and sliced 1 cup cherry tomatoes, sliced in half 2 Roma tomatoes, cut in quarters 1 jar marinated artichoke hearts, drained and chopped 1/2 cup kalamata olives 1/4 cup pepperoncini, sliced 1/4 cup fresh basil, sliced into ribbons 1/3 cup Parmesan cheese, grated For The Zesty Italian Dressing 1 cup olive oil 1/2 cup red wine vinegar 2 tablespoons water 2 teaspoons Dijon mustard 2 teaspoons garlic powder 1 teaspoon onion powder 1 teaspoon dried parsley 2 teaspoons dried oregano 1/2 teaspoon dried basil 1 teaspoon red pepper flakes 1/2 teaspoon celery seeds 1/2 teaspoon salt 1/2 teaspoon ground black pepper Instructions Bring a large pot of salted water to a boil and add the pasta and cook according to the directions on the package until the noodles are al dente
It best embodies the something for everyone ethos the Vende is known for: visit a 12th-century castle on the island of Noirmoutier, canoe among the salt marshes of the Marais Breton Venden, shop at local artisans studios in Sallertaine or find peace in one of its charming little villages
Some gravitate toward flowing maxi silhouettes that catch the breeze, while others prefer the flirtatious charm of a midi or mini dresseach offering its own appeal for different settings
The roasted turkey is the centerpiece at most feasts, but ask most people and the general consensus is that everyone is gathered 'round the table for the Thanksgiving side dishes
