Pasta Salad

Photo by Debra C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    lb spiral or penne pasta

  • 15 oz can cooked beans - drain & rinse well

  • 15 oz can cooked beans - drain & rinse well

  • 2

    celery stalks, trimmed & sliced thin on the diagonal

  • 2

    small carrots peeled and sliced thin on the diagonal

  • 1

    cup sliced green beans

  • 1/2

    red or green pepper, sliced in thin strips

  • 1

    Tbsp olive oil

  • 1

    Tbsp minced fresh ginger

  • 2

    cloves garlic, minced

  • 1/4

    c minced fresh parsley

  • 1/2

    cup pitted greek or regular olives

  • 1/2

    cup canned artichoke hearts, quartered (water pack)

  • Dressing Ingredients:

  • 3

    Tbsp olive oil

  • 3

    Tbsp lemon juice

  • 2

    tsp dried basil leaf OR 2 Tbslp fresh minced

  • 1

    tsp dried marjoram leaf OR 1 Tbsp fresh minced

  • 1

    tsp dried thyme leaf OR 1 Tbsp fresh minced

  • 1

    tsp salt or to taste

  • 1

    tsp ground black pepper or to taste

Directions

1.Put 6 qts water on to boil, add pasta & salt, cook al dente, drain and rinse with cold water, set aside to cool 2.Heat 1 Tbsp oil in large frying pan on medium-low 3.Prep the veggies 4.Add the garlic and ginger to the oil and sauté 5 minutes 5.Turn up the heat to med-high, add the carrot, celery, beans & pepper 6.Sauté another 5 minutes 7.Turn heat to low, cover and cook another two minutes 8.Add the veggies to the pasta 9.Drain and rinse the beans, then add to pasta 10.Add the parsley, olives, artichoke hearts, and dressing 12.Mix well, adjust seasonings to taste, cover and chill for later, or devour immediately

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