Sherm's Recipes
https://2522.unified-web.com/Recipes/Detail/1443/
Italian Pasta and Beans Salad
Yield: 14 servings (1 cup each)
Preparation Time: 10 minutes; Start to Finish: 25 minute
Ingredients
| 6 | cups | (16 oz.) rotini, uncooked | |
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| Garlic Vinaigrette: | |||
| 3/4 | cup | olive oil | |
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| 1/3 | cup | balsamic vinegar | |
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| 1/4 | cup | chopped fresh parsley | |
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| 2 | cloves | garlic, finely chopped | |
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| 1 | teaspoon | fresh ground black pepper | |
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| 2 | cups | (19 oz. can ) cannellini beans, drained | |
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| 2 | cups | (19-oz. can) chickpeas, drained | |
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| 1 1/2 | cups | ( 12 oz. jar ) roasted red pepper, drained and chopped | |
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| 1 | cup | large ripe olives, halved lengthwise | |
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| 1/2 | cup | sliced green onion | |
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| salt to taste | |||
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| pepper to taste | |||
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Directions:
Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well.
Meanwhile, prepare Garlic Vinaigrette.
Stir in cooled pasta, cannellini beans, chickpeas, roasted red peppers, olives and gren onion; season to taste with salt and ground black pepper. Serve immediately or cover and refrigerate.
Please note that some ingredients and brands may not be available in every store.
Sherm's Recipes
https://2522.unified-web.com/Recipes/Detail/1443/
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