We live in a wonderful world of always well-stocked produce departments! Here it is the first week of March and we can get fresh pineapples from Central America, blueberries from Chile, corn from Mexico … almost any fresh fruit or vegetable we can imagine! Of course, fast, refrigerated freight brings added cost to our grocery receipt. Try this pasta salad for an economical way to get your vegetables out of season. By the way, I love beans in pasta salad and they add a bunch of healthy, tasty fiber. See what you think!
Veggie Pasta Salad
Author: OldGuy
Prep time:
Cook time:
Total time:
Ingredients
- 1 Cup Uncooked Corkscrew Macaroni
- 2 Small Carrots, Cut in 2" Julienne
- 2 Green Onions, Chopped
- 2 Ounces Diced Pimiento, Drained
- ¾ Cup Sliced Celery
- ¼ Cup Frozen Peas, Thawed
- 1 14.5 Ounce Can of Red Kidney Beans, rinsed Well in Colander
- 2 Tablespoons Chopped Fresh Parsley
- 10 Cherry Tomatoes, Halved
- ¼ Cup Prepared Italian Dressing
- ¼ Cup Mayonnaise
- ⅛ Teaspoon Ground Black Pepper
Instructions
- Cook macaroni according to package directions omitting salt. Pour pasta into colander, rinse with cold water and drain. Combine pasta and remaining ingredients in a bowl and stir well to combine.
- Chill for at least 1 hour before serving.
Credits: Thanks to Kidspot for the very instructive picture showing how to Julienne carrots.
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