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Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
Bring a large pot of water to a boil over high heat. Add 1 tbsp salt, then cook the rotini according to package directions until al dente — tender with a slight resistance at the center, about 8–10 minutes. Drain through a colander and rinse under cold running water until the pasta is completely cool.
While the pasta cooks, make the dressing: combine the red wine vinegar, olive oil, dried oregano, dried basil, sugar, garlic powder, onion powder, salt, and black pepper in a small bowl and whisk until fully emulsified.
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