Potluck Bean and Pasta Salad

Prep Time: 20 Minutes

Cook Time: 10 Minutes

Ready In: 30 Minutes

Servings: 8

This is a fantastic salad !!! It will travel to any picnic or potluck with ease! I have made this many times and I LOVE it! It is adapted from the Beans, Lentils & Tofu Gourmet cookbook.

Ingredients:

2 tablespoons red wine vinegar

1 tablespoon fresh lemon juice

1 tablespoon dijon mustard

2 tablespoons worcestershire sauce

1 tablespoon sugar

1/2 teaspoon salt

1/4 teaspoon pepper

2 garlic cloves, minced

1/2 cup extra virgin olive oil

2 tablespoons minced parsley

1 tablespoon basil pesto

3 cups rotini pasta, cooked until tender

1 1/2 cups kidney beans (1-14 oz. can , well drained)

1 1/2 cups chickpeas (1-14 oz. can , well drained)

1 cup diced yellow pepper

1/2 cup sliced black olives

3 large plum tomatoes, seeded and chopped

1/2 red onion, diced

Directions:

1. Whisk together all dressing ingredients until thick and smooth. Set aside.
2. In large bowl toss together all salad ingredients.
3. Add dressing and mix well.
4. Season to taste with salt and pepper and chill till serving.

By RecipeOfHealth.com