Bean And Vegetable Pasta Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 5
• 8 ounces small shell pasta (1 cup dry)
• 1/3 cup red wine vinegar or 1/3 cup wine vinegar
• 1 tablespoon raw sugar or 1/2 tablespoon sugar
• 3 tablespoons extra virgin olive oil (or 2 tablespoons olive oil and 1 tablespoon nut oil, such as walnut oil or 2 tablespoons hazelnut oi)
• 3 tablespoons good quality mayonnaise or 3 tablespoons nonfat plain yogurt or 3 tablespoons soy mayonnaise
• 1/2 teaspoon salt free italian seasoning (i recommend homemade italian seasoning)
• 1/2 teaspoon salt
• 1 garlic clove, peeled and minced
• 3 tablespoons chopped fresh parsley (not dried)
• 1/2 cup red onion, sliced
• 1/4 teaspoon cracked pepper
• 12 ounces fresh roasted corn (defrosted) or 12 ounces frozen corn (defrosted)
• 12 ounces red kidney beans, drained
• 2 medium carrots, peeled and grated
• 2 medium celery ribs, thinly sliced
• 1/2 cup sliced black olives (optional)

Recipe

• 1 prepare shell macaroni. drain. rinse pasta under cold water to stop cooking process. drain again and set aside.
• 2 combine the dressing ingredients, whisking well. set aside.
• 3 in large salad bowl, combine the pasta with the remaining salad ingredients.
• 4 toss salad dressing with the beans and vegetables.
• 5 cover and marinate at least 2 hours.
• 6 garnish with fresh parsley and olives if desired.