Potluck Bean and Pasta Salad
- Ready In:
- 30mins
- Ingredients:
- 18
- Serves:
-
6
ingredients
-
Dressing
- 29.58 ml red wine vinegar
- 14.79 ml fresh lemon juice
- 14.79 ml Dijon mustard
- 29.58 ml Worcestershire sauce
- 14.79 ml sugar
- 2.46 ml salt
- 1.23 ml pepper
- 2 garlic cloves, minced
- 118.29 ml extra virgin olive oil
- 29.58 ml minced parsley
- 14.79 ml basil pesto
-
Salad
- 709.77 ml rotini pasta, cooked until tender
- 354.88 ml kidney beans (1-14 oz. can , well drained)
- 354.88 ml chickpeas (1-14 oz. can , well drained)
- 236.59 ml diced yellow pepper
- 118.29 ml sliced black olives
- 3 large plum tomatoes, seeded and chopped
- 1 red onion, diced
directions
- Whisk together all dressing ingredients until thick and smooth. Set aside.
- In large bowl toss together all salad ingredients.
- Add dressing and mix well.
- Season to taste with salt and pepper and chill till serving.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Wonderful pasta salad and a welcome change from the mayo ladden macaroni salad that we usually have. I made one slight change to this recipe--because I did not have any red onions or black olives I used one cup thawed frozen corn instead. My family loved this salad and we will be making this often this summer. Thanks Theresa for posting this keeper recipe!
Tweaks
-
Wonderful pasta salad and a welcome change from the mayo ladden macaroni salad that we usually have. I made one slight change to this recipe--because I did not have any red onions or black olives I used one cup thawed frozen corn instead. My family loved this salad and we will be making this often this summer. Thanks Theresa for posting this keeper recipe!