Ingredients:
2 cups pasta, uncooked
1 cup chopped red bell peppers
1 cup sliced zucchini
1 cup finely chopped celery
1 cup canned kidney beans, rinsed and drained
12 cherry tomatoes, halved
1/2 cup sliced black olives
1/3 cup sun-dried tomatoes packed in oil, chopped
1/3 cup chopped red onions
1/4 cup olive oil
3 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh basil or 1/2 teaspoon dry basil
1 clove garlic, minced
1/2 teaspoon salt ( to taste)
1/4 teaspoon pepper ( to taste)
Directions:
Cook pasta and drain; allow to cool.
Combine vegetables in a salad bowl.Gently mix the cooled pasta with the vegetables.
In a small bowl comine ingredients for dressing; pour over salad and mix well.
Allow salad to refrigerate for several hours to develop the best flavor before serving.
Servings: 12
Time preparation: 20 min.
Time total: 30 min.