https://oceanshores.iga.com/Recipes/Detail/1443/Italian_Pasta_and_Beans_Salad
Yield: 14 servings (1 cup each)
Preparation Time: 10 minutes; Start to Finish: 25 minute
| 6 | cups | (16 oz.) rotini, uncooked | |
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| Garlic Vinaigrette: | |||
| 3/4 | cup | olive oil | |
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| 1/3 | cup | balsamic vinegar | |
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| 1/4 | cup | chopped fresh parsley | |
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| 2 | cloves | garlic, finely chopped | |
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| 1 | teaspoon | fresh ground black pepper | |
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| 2 | cups | (19 oz. can ) cannellini beans, drained | |
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| 2 | cups | (19-oz. can) chickpeas, drained | |
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| 1 1/2 | cups | ( 12 oz. jar ) roasted red pepper, drained and chopped | |
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| 1 | cup | large ripe olives, halved lengthwise | |
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| 1/2 | cup | sliced green onion | |
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| salt to taste | |||
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| pepper to taste | |||
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Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well.
Meanwhile, prepare Garlic Vinaigrette.
Stir in cooled pasta, cannellini beans, chickpeas, roasted red peppers, olives and gren onion; season to taste with salt and ground black pepper. Serve immediately or cover and refrigerate.
Please note that some ingredients and brands may not be available in every store.
https://oceanshores.iga.com/Recipes/Detail/1443/Italian_Pasta_and_Beans_Salad
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