Friday, August 20, 2010

Pasta Salad with Red Beans, Zucchini, and Peas

20100816_zucchini

Goodness, I completely forgot to put in the red beans.

pasta salad with zucchini, red beans, and peas

ETA 7/3/11: Much better!

6 Tbsp white wine vinegar
1/2 cup olive oil
12 oz whole wheat short pasta
two zucchini
one bag frozen peas
one can red beans

Put some water on for the pasta.

Measure vinegar into a large bowl. Add generous amount of salt and pepper. Drizzle the olive oil over the vinegar and whisk it in.

Trim and dice the zucchini and toss in the vinaigrette. Cook the pasta according to package directions, about ten minutes or until al dente. Just before the pasta is done, throw the peas into the pot and bring back to a boil before draining. Meanwhile rinse and drain the red beans, and toss them with the zucchini. When the pasta is done, drain and toss with everything else.

Pasta Salad with Pinto Beans, Summer Squash, and Corn
Same as above, substituting pinto beans for red, squash for zucchini, and corn for peas.

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