Colorful Pasta Salad |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Trans Fat | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 20 | ||||||||||||
| INGREDIENTS: | ||
| one 12-ounce package tricolor spiral pasta | one 16-ounce can pitted ripe olives, drained and cut in half | one 14-ounce can cut green beans, drained |
| one 14-ounce can wax beans, drained | one 15-ounce can dark kidney beans, rinsed and drained | 1-1/4 cups finely chopped red onions |
| 1-3/4 cups chopped Roma tomatoes (about 4 medium) | 1/2 cup chopped red bell pepper | 2/3 cup sugar |
| 3/4 cup red wine vinegar | 1/2 cup canola oil | 1 teaspoon salt |
| 1/2 teaspoon black pepper | ||
| 1 | Cook the pasta according to the package directions. Drain in a colander and run under cold water to stop the cooking process and cool quickly. Shake to drain excess liquid. Place in a very large bowl. |
| 2 | Add the olives, beans, onions, tomatoes, and bell pepper to the pasta; mix well. |
| 3 | Combine the sugar, vinegar, oil, salt, and black pepper in a jar with a lid. Close tightly and shake vigorously to blend. Pour over the salad and toss gently. Cover with plastic wrap and refrigerate for 1 hour to allow the flavors to blend. |