Posted by: sailingmartha | March 13, 2012

Pasta Salad Recipe

My favorite pasta salad – can be modified to make Lenten

1 lb. uncooked pasta (I liked rotini, orecchiette, or bowties)

2-3 stalks celery. thinly sliced

1 can kidney beans, drained and rinsed

1 can garbanzo beans, drained and rinsed

1 medium can sliced olives, drained

Provolone cheese, diced; or shaved parmesan, romano, and asiago blend (omit for Lent)

Dressing:

1/2 cup olive oil (or vegetable oil for Lent)

1/2 cup red wine vinegar

1/4 cup lemon juice

1 tsp. dry mustard (or 1 tbsp. prepared mustard)

2 tsp. minced garlic

salt

pepper

 

Cook pasta according to directions on package; drain and rinse with cold water. Mix together in large bowl the pasta, celery, kidney beans, garbanzo beans, olives, and cheese. Whisk the dressing ingredients together in medium bowl until thoroughly blended. Pour over pasta salad and mix gently. Chill for 1-2 hours before serving.

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