Ingredients for Bean And Vegetable Pasta Salad
- 1 pound shell macaroni
- 2 tablespoons red wine vinegar
- Raw Sugar
- 1 tablespoon olive oil
- 3 tablespoons mayonnaise
- Italian Seasoning
- 1/4 teaspoon salt
- Garlic Clove
- 2 tablespoons chopped fresh parsley
- 1/2 cup chopped red onion
- 1/4 teaspoon black pepper
- Corn
- Red Kidney Beans
- Carrots
- Celery Ribs
- 1/2 cup Kalamata olives
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How to Make Bean And Vegetable Pasta Salad
- Cook 1 pound shell macaroni according to package directions. Drain.
- Rinse the hot pasta under cold water to stop the cooking process and cool it down quickly.
- Drain the pasta thoroughly and set aside.
- In a medium bowl, whisk together 3 tablespoons mayonnaise, 2 tablespoons red wine vinegar, 1 tablespoon olive oil, 1 teaspoon Dijon mustard, 1/2 teaspoon dried oregano, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- In a large bowl, combine the cooked pasta, 1 (15-ounce) can cannellini beans (drained and rinsed), 1 cup chopped cucumber, 1/2 cup chopped red bell pepper, 1/2 cup chopped green bell pepper, 1/2 cup chopped red onion, and 1/2 cup Kalamata olives (optional, halved).
- Pour the dressing over the pasta and vegetables. Toss gently to combine.
- Cover the bowl and refrigerate for at least 2 hours to allow the flavors to meld. The longer it marinates, the better it tastes!
- Before serving, garnish with fresh parsley (about 2 tablespoons, chopped) and additional Kalamata olives if desired.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
33g
Fat
9g
Carbs
25g
