Pasta and Bean Salad
- Ready In:
- 25mins
- Ingredients:
- 15
- Serves:
-
6-10
ingredients
-
Salad
- 12 ounces tri-color spiral pasta, cooked al dente
- 14 ounces cut green beans, well drained
- 14 ounces cut wax beans, well drained (yellow)
- 8 ounces lima beans, drained and rinsed
- 8 ounces garbanzo beans, drained and rinsed
- 8 ounces red kidney beans, drained and rinsed
- 8 ounces sliced black olives, drained and rinsed
-
Dressing
- 2⁄3 ounce Good Seasons Italian dressing, packet
- 1⁄4 cup red wine vinegar
- 3 tablespoons water
- 1⁄4 cup canola oil or 1/4 cup extra virgin olive oil
- 1⁄4 cup water
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1⁄8 teaspoon ground black pepper
directions
- Mix everything but the dressing together.
- Make the dressing: (directions on packet).
- Pour vinegar, and 3 Tbs water, contents of packet, cover and whisk until well blended.
- Add oil and whisk until well blended.
- Pour over pasta and beans salad and blend.
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RECIPE SUBMITTED BY
I'm married with 2 young children. Like lots of other folks, after getting married, I finally started learning how to cook when we got tired of take-out food. Watching Foodnetwork taught me lots of skills as well as inspired me to try. I haven't followed the shows much nowadays, but years ago my favorite chefs on FoodNetwork were Giada DeLaurentis, Ina Garten, Bobby Flay, Alton Brown, and Paula Deen. I also watched 30 minute meals with Rachel Ray but never could make my meals in 30 minutes with her recipes! ;0)
My pet peeves are when people refuse to try something different, or after they've had one bad experience with a certain ingredient or food then they will never want to taste anything related or with it.
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