Pasta and Kidney Bean Salad

The brightly flavored dressing—and a final dusting of cheese—makes this easy salad kid-friendly. To make things even simpler, substitute 1/2 cup of your favorite bottled Italian dressing for the vinaigrette.

Sharon Bowers

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Salad

Ingredients

8 ounces pasta shells		1 tablespoon chopped fresh parsley leaves for dressing
1/4 cup olive oil for dressing		1 tablespoon chopped fresh basil leaves for dressing
2 tablespoons red wine vinegar for dressing		2 15-ounce cans kidney beans, rinsed and drained
2 tablespoons Dijon mustard for dressing		1/4 cup parmesan cheese
1/2 clove garlic, minced (optional) for dressing

directions

Total:

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1
Cook the pasta according to package directions. While it's cooking, mix the dressing ingredients in a glass jar and shake or whisk well.
2
Drain the pasta and rinse under cold running water to cool. Put the cooled pasta in a large mixing bowl and add the kidney beans and the dressing. Toss well, then stir in the parmesan cheese. Store covered in the fridge for up to 1 week.

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Pasta and Kidney Bean Salad

Ingredients

directions