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4 cups of rotini (or other small pasta)
6 Tablespoons oil
4 Tablespoons vinegar
1 Tablespoon sugar (optional)
2 teaspoons dry mustard
2 teaspoons basil, dried
2 teaspoons oregano, dried
4 teaspoons parmesan cheese
1 can (540 mL) beans (navy, black or pinto), drained and rinsed
4 stalks celery, thinly sliced
4 medium carrots, peeled and chopped
2 bell peppers (or any colour), chopped
- In a large pot of boiling water add pasta. Cook for about 8 minutes or until pasta is tender. Drain and rinse with cold running water. Set aside.
- In a small bowl, mix together oil, vinegar, sugar, mustard, basil, oregano and parmesan cheese.
- In a large bowl, add cooked pasta, beans, chopped celery, carrots and peppers. Add oil and vinegar dressing and mix well.
- Refrigerate until ready to eat. Store in the fridge for up to 3 days.
Change up the salad by trying different vegetables! Try chopped broccoli, cauliflower or snap peas.
This recipes makes 10-12 cups of Pasta Salad. Ingredients can be halved for smaller families.