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Great for picnics, potlucks, barbecues, and having on hand to go with sandwiches and other things. Add parmesan or diced salami as an option.
For the Salad
- 2 cups pasta, uncooked
- 1 cup chopped red bell pepper
- 1 cup sliced zucchini
- 1 cup finely chopped celery
- 1 cup canned kidney beans, rinsed and drained
- 12 cherry tomatoes, halved
- 1⁄2 cup sliced black olives
- 1⁄3 cup sun-dried tomato packed in oil, chopped
- 1⁄3 cup chopped red onion
For the Dressing
- 1⁄4 cup olive oil
- 3 tablespoons red wine vinegar
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh basil or 1⁄2 teaspoon dry basil
- 1 clove garlic, minced
- 1⁄2 teaspoon salt (to taste)
- 1⁄4 teaspoon pepper (to taste)
- Cook pasta and drain; allow to cool.
- Combine vegetables in a salad bowl. Gently mix the cooled pasta with the vegetables.
- In a small bowl comine ingredients for dressing; pour over salad and mix well.
- Allow salad to refrigerate for several hours to develop the best flavor before serving.
awesome pasta salad - went together easy and is DELICIOUS! We skipped the celery and added more olives, a whole pepper and whole zucchini. Also since it was dinner I added cheese cubes and pepperoni. It was so good - thanks for sharing!
Sue, this is such a great salad. I used balsamic vinegar for the dressing instead of red wine vinegar and a tin of mixed beans instead of the kidney beans and the end result was delicious - and we DID take it on a picnic to celebrate Father's Day. I'll definitely be making this one again and again.