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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Italian Bean Pasta Salad Recipe

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This recipe for Italian Bean Pasta Salad is from LeBlanc Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 oz medium shell pasta
2 1/2 c chopped tomatoes
3/4 c diced sweet green peppers
3/4 c diced red onions
2/3 c canned red kidney beans, drained
2/3 c canned white kidney beans , drained
2/3 c canned chick peas, drained
3 oz feta cheese, crumbled

Dressing
1/4 c lemon juice
3 T olive oil
1 T red wine vinegar
2 tsp crushed garlic
2 1/2 tsp dried basil
1 1/2 tsp dried oregano
Directions:
Directions:
1. Cook pasta in boiling water according to package instructions or until firm to bite. Rinse well with cold water, drain and place in bowl.
2. Add tomatoes, green peppers, onions, three beans and feta cheese.
3. Make the dressing. In small bowl add all the ingredients and mix well together. Pour over pasta and toss.

Feel free to change beans - use a single can, use black beans etc. Feta can be increased or decreased to taste. I would always increase
Personal Notes:
Personal Notes:
This was a favourite at kids camp. I usually added less pasta, less oil, and more veggies and feta

 

 

 

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