Ingredients:

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

Directions:

1. 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.
2. In a small bowl, mix together oil, vinegar, sugar, mustard, basil, oregano and parmesan cheese.
3. In a large bowl, add cooked pasta, beans, chopped celery, carrots and peppers. Add oil and vinegar dressing and mix well.
4. Refrigerate until ready to eat. Store in the fridge for up to 3 days.

Serves 1o

Tips:

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.

Contains: