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
  • 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

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.

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