Pasta Salad

Pasta Salad

I love making pasta salad in the summer.   It makes a good lunch or side dish.  I usually make a large bowl- so cut this down if only serving a few people!

Cook 2 boxes of rainbow pasta according to the box directions, drain, run cool water over pasta and chill.  Steam a head of brocolli cut into florets.  I use the microwave and add a couple of sliced carrots at the same time so they soften.  Cook some cut green beans until they are crisp.  Keeping everything a little crispy adds a lot to this salad.

To the cooked pasta, add the drained brocolli, a can of garbanzo beans, a can of kidney beans, a diced red onion, a half cup of sliced green onions, a can of black olives, drained and sliced, the brocolli, green beans and carrots.  You can use a bottle of good italian dressing- Paul Newmans is wonderful ( or make your own in a quart jar with  2/3 cup olive oil,  1/3 cup red wine vinegar, 2 tablespoons Italian seasonings and  1 tsp. minced garlic, salt and pepper- shake!  )

Chill all and serve.  If the noodles were chilled when you mix this up you can serve immediately. 

  • 2 boxes rainbow pasta (one pound each)
  • canned kidney beans
  • one pound brocolli
  • canned garbanzo beans
  • frozen or fresh green beans
  • 2 carrots
  • 1 red onion
  • 6 green onions
  • 1 can black olives
  • 1 bottle italian dressing or make your own (above)

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