Bean and Vegetable Pasta Salad

Prep Time: 20 Minutes

Cook Time: 0 Minutes

Ready In: 20 Minutes

Servings: 6

I am not a fan of mayonnaise-based salads, although this recipe only uses three tablespoons of mayo and therefore passes the Cookgirl seal of approval. Mom cut this recipe out of a womens' magazine over twenty years ago for me. I've modified the salad over the years to make it healthier and tastier.

Ingredients:

8 ounces small shell pasta (1 cup dry)

1/3 cup red wine vinegar or 1/3 cup white wine vinegar

1 tablespoon raw sugar or 1/2 tablespoon white sugar

3 tablespoons extra virgin olive oil (or 2 tablespoons olive oil and 1 tablespoon nut oil, such as walnut oil or 2 tablespoons hazelnut oi)

3 tablespoons good quality mayonnaise or 3 tablespoons nonfat plain yogurt or 3 tablespoons soy mayonnaise

1/2 teaspoon salt free italian seasoning (i recommend homemade italian seasoning)

1/2 teaspoon salt

1 garlic clove, peeled and minced

3 tablespoons chopped fresh parsley (not dried)

1/2 cup red onion, sliced

1/4 teaspoon cracked pepper

12 ounces fresh roasted corn (defrosted) or 12 ounces frozen corn (defrosted)

12 ounces red kidney beans, drained

2 medium carrots, peeled and grated

2 medium celery ribs, thinly sliced

1/2 cup sliced black olives (optional)

Directions:

1. Prepare shell macaroni. Drain. Rinse pasta under cold water to stop cooking process. Drain again and set aside.
2. Combine the dressing ingredients, whisking well. Set aside.
3. In large salad bowl, combine the pasta with the remaining salad ingredients.
4. Toss salad dressing with the beans and vegetables.
5. Cover and marinate at least 2 hours.
6. Garnish with fresh parsley and olives if desired.

By RecipeOfHealth.com