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®)
• 1 1/4 teaspoons flavor enhancer (such as Accent®)
• 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

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Instructions

1. 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.
2. 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.
3. Refrigerate pasta mixture, tossing occasionally, until flavors combine, 8 hours to overnight.
4. 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.