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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Great for picnics, potlucks, barbecues, and having on hand to go with sandwiches and other things. Add parmesan or diced salami as an option. Ingredients:
2 cups pasta, uncooked |
1 cup chopped red bell pepper |
1 cup sliced zucchini |
1 cup finely chopped celery |
1 cup canned kidney beans, rinsed and drained |
12 cherry tomatoes, halved |
1/2 cup sliced black olives |
1/3 cup sun-dried tomato packed in oil, chopped |
1/3 cup chopped red onion |
1/4 cup olive oil |
3 tablespoons red wine vinegar |
2 tablespoons fresh lemon juice |
2 tablespoons chopped fresh basil or 1/2 teaspoon dry basil |
1 clove garlic, minced |
1/2 teaspoon salt (to taste) |
1/4 teaspoon pepper (to taste) |
Directions:
1. Cook pasta and drain; allow to cool.
2. Combine vegetables in a salad bowl. Gently mix the cooled pasta with the vegetables.
3. In a small bowl comine ingredients for dressing; pour over salad and mix well.
4. Allow salad to refrigerate for several hours to develop the best flavor before serving.
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