Total Time
20mins
Prep 20 mins
Cook 0 mins

Perfect for cookouts, grilling, potlucks and more! There are others with the same name on the site but the ingredients are different in this one from Pillsbury Get Togethers Magazine. This one is fresh and light and can be a meal or a side dish. It is served cold so it can be made ahead and carted to wherever it needs to go. The pepperoni adds a punch of protein and color along with the red kidney beans. Any medium pasta works but the farfalle makes a great presentation. Enjoy! ChefDLH

Ingredients Nutrition

Directions

  1. Cook pasta to desired doneness as directed on package. Drain; rinse with.
  2. cold water to cool.
  3. In large bowl, combine cooked pasta and all remaining.
  4. ingredients; mix well.
  5. Serve immediately, or cover and refrigerate until.
  6. serving time.
Most Helpful

5 5

This was a great twist on typical pasta salad - colorful and tasty! I used campanelle pasta, which worked out fine. I made this exactly as posted, except I had to use red bell pepper instead of green. The beans are a nice change of pace, and the end result is a really fresh-tasting salad! Thanks for sharing.