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Versatile Pasta Salad July 1, 2010

Posted by nrhatch in Food & Drink, Vegetarian Recipes.

If you’re looking for a quick summer salad to serve on a hot summer night, a covered dish to take to the neighborhood’s 4th of July potluck, or a crowd pleaser for your next picnic at the beach, here a dish to consider:

Versatile Pasta Salad
1 lb. pasta (Fusilli, Ziti, Macaroni, or Bow Tie), cooked per package directions
1/2 c. sweet onion, finely chopped
1/2 c. Red Pepper, finely chopped
1 rib celery, finely chopped
1 can of kidney beans or black beans (or both), drained and rinsed
Good Seasons Italian Salad Dressing, prepared per package directions

Other additions (or substitutions for ingredients listed above):

Broccoli florets * Grated or sliced Carrots * Corn or Baby Corn * Chopped Green Pepper * Garbanzo Beans * Green Beans * Asparagus * Peas * Cherry Tomatoes (halved) *  Black olives * Artichoke hearts

In a large mixing bowl, combine all ingredients.  Cover and chill.

Serves 4-6 as a Main Dish or 8-12 as a Side Dish.

Related posts:   A Trip to the Farmer’s Market * Join a C.S.A. * Go HSUS! * Bon Appetit! *  Yummy Hummus * Ten Ways to Fiber Up Your Diet * Bruschetta Top Ten List ~ Vegetarian


1. cindy - July 1, 2010

Yummy, a faithful staple in our house.

nrhatch - July 1, 2010

I debated posting this since it’s really too “loose” to be a recipe and so many people already have their own favorite version of pasta salad.

But . . .

It’s one of my favorite meal ideas for the summer months.
It’s easy to toss together with veggies in all the colors of the rainbow.

It pairs well with anything off the grill ~ from Veggie Kebobs, to Veggie Burgers, to Veggie Dogs. (And the carnivorous stuff too, I suppose.)

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