Leah's Pasta Salad

Pasta Salad is relatively new as far as a trend. Before it was popular in starting in the 1980's there was a mayonnaise based macaroni salad that could be found in every deli and became tiresome.

There are recipes for pasta salad as early as 1916 in the U.S. but it was a vinegar base and folded into whipped cream.

This is a great basic recipe in which you can add what ever vegetables you want, or a different kind of bean. Some folks like to add garbanzo beans instead of kidney and condiments like sliced olives or pickles. You could also put shredded cheddar or grated parmesan in it.

Another option is to use a whole wheat or GF pasta.

Ingredients:

2 to 2.5 ounces Spiral Pasta
1 small can 14 oz approx kidney beans
2 green onions sliced in very thin rounds
1/2 cup chopped bell pepper, small
1/2 cup celery chopped in thin half moons

Dressing

1/2 cup XVOO Lite Taste
1/4 cup Red wine vinegar
2 cloves garlic pressed
1/2 - 1 tsp dried basil (to your liking) use full 1 tsp for marinate
1/2 - 1 tsp dried oregano (to your liking) use full 1 tsp for marinate
1/2 tsp dried mustard
1 tsp Dijon
1/8 tsp fresh ground pepper

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Directions:

1. Boil pasta in 2 quarts salted water till al dente. Drain and rinse.

2. in a large bowl add the pasta and the chopped vegetables

4. Mix all the ingredients in the dressing well in another bowl.

Leah says this dressing also works well for marinating steak strips.

5. Toss the dressing with the salad, and chill for 1 hour at least. Overnight is better.