MEMBER RECIPE
Every-but-the-kitchen-sink pasta salad Recipe
By contessa15
Difficulty: Easy |
Total Time:
25 mins
|
Active Time:
|
This is a wonderful, sans-mayo pasta salad that has tons of fresh ingredients and is a great way to use up everyday pantry ingredients.
INGREDIENTS
- 1 can kidney beans
- 1/2 c. kalamata olives, halved
- 1 cucumber, diced
- 2 bell peppers, diced
- 8 ounce jar marinated artichoke hearts
- 1 red onion, finely diced
- 1/2 c. italian parsley, chopped
- 1 can kidney beans
- 1/2 c. kalamata olives, halved
- 1 cucumber, diced
- 2 bell peppers, diced
INSTRUCTIONS
- Boil water for the pasta, be sure to salt the water. Put the kidney beans through the bell peppers in a very large bowl. Add cherry tomatoes if desired. Season the veggies with salt and pepper.
- Next make the vinaigrette. Combine 2 minced garlic cloves, 2 tbs. lemon juice, 3 tbs. balsamic vinegar, and 1 tbs. Dijon mustard, mix well and season with salt and pepper. Stream in olive oil until dressing suites your taste.
- Cook pasta until al dente and add directly to large bowl with the veggies. Pour the dressing over the pasta and veggies. Allow this to marinate, the pasta will absorb alot of the dressing. Serve warm or cold from the fridge.
Member recipes are not tested by the CHOW food team.
Yes to what taniab has posted. The first 4 ingredients are repeated. No mention of the pasta & cherry tomatoes that are in the instructions.
Something is wrong with the recipe. There are repeated ingredients. Please check and repost. Thanks!
I'm going to try this pretty soon and tell you how it went. You didn't mention the type of pasta you use but I think elbow or radiatore pasta will suit me fine.