Ingredients:
2 cups cooked red beans
2 tablespoons olive oil, plus more for brushing vegetables
2 tablespoons apple cider vinegar
1/2 lb bow tie pasta
4 tablespoons chopped fresh parsley
salt and pepper
Italian vinaigrette dressing
1 small onions
3 large tomatoes
2 large zucchini
3 tablespoons chopped fresh basil
Directions:
Mix together the beans, 2 tablespoons.
olive oil, and vinegar, and refrigerate for several hours or overnight.
Cook the pasta, drain it, and rinse until cool.
Toss the pasta with the bean mixture.
Stir in the parsley, salt and pepper, and enough vinaigrette to moisten.
Refrigerate until needed.
Parboil the onion.
Cut the onion and tomatoes into quarters and cut the zucchini into 1-inch chunks.
Brush the vegetables with olive oil and place on skewers.
Grill, turning often, until lightly charred.
Chop the vegetables, toss them into the pasta salad, add the basil, and serve.
Servings: 6
Time preparation: 20 min.
Time total: 40 min.