Every-but-the-kitchen-sink pasta salad

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Ingredients (11)

  • 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

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.

Instructions

  1. 1Boil 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.
  2. 2Next 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.
  3. 3Cook 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.
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