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Italian Pasta and Bean Salad Recipe

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This recipe for Italian Pasta and Bean Salad, by , is from Our Family Cookbook Project, 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!

Contributor:  
Contributor:  
Virginia Behrens

Category:
Category:

Ingredients:  
Ingredients:  
6 cups (16 oz.) rotini pasta, uncooked

2 cups (19-oz. can) cannellini beans, drained
2 cups (19-oz. can) chickpeas. drained
1 cups (12-oz jar) roasted red pepper, drained and chopped
1 cup large ripe olives, halved lengthwise
cup sliced green onion

Garlic vinaigrette (recipe follows)

cup olive oil
⅓ cup balsamic or red wine vinegar
cup fresh parsley
2 cloves of finely chopped garlic
1 teaspoon of freshly ground pepper (or to taste)

Directions:
Directions:
Cook pasta according to package directions, drain. Rinse with cool water to cool quickly, drain well.

Meanwhile prepare garlic vinaigrette. In a large bowl, stir together cup olive oil, ⅓ cup balsamic or red wine vinegar, cup chopped fresh parsley, 2 cloves finely chopped garlic ad 1 teaspoon freshly ground black pepper. Stir into cooled pasta.

Add drained cannellini beans, drained chickpeas, roasted red pepper, olives and sliced green onion. Serve immediately.

Preparation Time:
Preparation Time:
25 minutes

 

 

 

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