Mediterranean Pasta Salad
10 servings 1 cup each
Ingredients
- 1 package (12 ounce) Farfalle, uncooked
- 1 jar (7 ounce) roasted red pepper or pimiento, drained and slieced into
strips
- 1/2 cup finely chopped red onion
- 1/2 cup finely chopped fresh parsley
- 1/3 cup red wine vinegar
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- 2 cloves garlic, minced
- 2/3 cup olive or vegetable oil
- 1 can (15 ounce) red kidney beans, drained and rinsed
- 1 can (15 ounce) cannellini drained and rinsed
- salt and ground black pepper to taste
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Directions
Cook pasta according to package directions. Rinse with cold water to cool
quickly; drain well. Meanwhile in large bowl, combine roasted red pepper,
onion, parsley, vinegar and garlic; let stand 5 minutes.
Stir in oil. Add cooled pasta, beans and seasoning; toss lightly until well
blended.
Cover; refrigerate 2 hours.