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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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My best friend in Oregon made this during our cheerleader reunion weekend for a late breakfast/early lunch. I love all the beans with the pasta. Ingredients:
8 ounces kidney beans |
8 ounces garbanzo beans |
12 ounces rotini pasta |
8 ounces olives |
1 onion, diced |
1 head broccoli, chopped |
1 -2 tomato, sliced |
1 cup parmesan cheese, shredded |
18 ounces italian dressing |
3 garlic cloves, minced |
1 tablespoon fresh basil |
2 tablespoons fresh parmesan cheese |
Directions:
1. Cook pasta until al dente.
2. Meanwhile, chop up a head of broccoli, the onion, and tomatoes.
3. Combine the beans with the pasta and remaining ingredients.
4. To make the dressing, add garlic, fresh basil, and fresh parmesan to the Italian Dressing and mix.
5. Pour dressing over salad and serve.
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