Potluck Bean and Pasta Salad
- Ready In:
- 30mins
- Ingredients:
- 18
- Serves:
-
6-8
ingredients
-
Dressing
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 tablespoon Dijon mustard
- 2 tablespoons Worcestershire sauce
- 1 tablespoon sugar
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 garlic cloves, minced
- 1⁄2 cup extra virgin olive oil
- 2 tablespoons minced parsley
- 1 tablespoon basil pesto
-
Salad
- 3 cups rotini pasta, cooked until tender
- 1 1⁄2 cups kidney beans (1-14 oz. can , well drained)
- 1 1⁄2 cups chickpeas (1-14 oz. can , well drained)
- 1 cup diced yellow pepper
- 1⁄2 cup sliced black olives
- 3 large plum tomatoes, seeded and chopped
- 1⁄2 red onion, diced
directions
- Whisk together all dressing ingredients until thick and smooth. Set aside.
- In large bowl toss together all salad ingredients.
- Add dressing and mix well.
- Season to taste with salt and pepper and chill till serving.
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Reviews
-
Wonderful pasta salad and a welcome change from the mayo ladden macaroni salad that we usually have. I made one slight change to this recipe--because I did not have any red onions or black olives I used one cup thawed frozen corn instead. My family loved this salad and we will be making this often this summer. Thanks Theresa for posting this keeper recipe!
Tweaks
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Wonderful pasta salad and a welcome change from the mayo ladden macaroni salad that we usually have. I made one slight change to this recipe--because I did not have any red onions or black olives I used one cup thawed frozen corn instead. My family loved this salad and we will be making this often this summer. Thanks Theresa for posting this keeper recipe!