This great pasta salad is my favorite and a “must make” for summertime – picnics, bbq, beach, lake, camping – I’ve taken it everywhere. My favorite thing about it is it’s an easy one to alter depending on your personal tastes & depending on what you happen to have in your kitchen at that moment. For example – one of my cousins is allergic to bell peppers – she omits these. I love peas, I always add peas when I make this salad.
I personally have my pantry staples planned so I always have the needed pantry items on hand to make this any time I want. Which means I keep a can of olives, the dressing, frozen peas, and some sort of dry pasta in my kitchen at all times. What do you keep in your kitchen every day?
The most important part is the dressing – Lemon Poppy Seed. If you’re wanting to cut down your fat/sugar intake, you can cut the dressing with rice wine vinegar. You’ll still have the sweet from the dressing but with the added tang from the vinegar. Delicious! Happy Cooking.
HEATHER’S GREAT PASTA SALAD
1 can kidney beans, rinsed
2 cups frozen peas – thawed, do not use canned
1 bell pepper, chopped
2 stocks celery, chopped
Carrot, peeled and sliced in rounds
1 small can olives, sliced
¼ cup sliced red onion
1 bag pasta – like elbow, farfalle – cooked, drained & cooled
Cook pasta to package directions
Rinse in cold water to cool completely
Mix all ingredients together
Chill before serving
Great Pasta Salad
Ingredients
- HEATHER'S GREAT PASTA SALAD
- 1 can kidney beans rinsed
- 2 cups frozen peas – thawed do not use canned
- 1 bell pepper chopped
- 2 stocks celery chopped
- Carrot peeled and sliced in rounds
- 1 small can olives sliced
- ¼ cup sliced red onion
- 1 bag pasta – like elbow farfalle - cooked, drained & cooled
Instructions
- Cook pasta to package directions
- Rinse in cold water to cool completely
- Mix all ingredients together
- Chill before serving
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