Thursday, July 28, 2011

Three Sisters Pasta Salad with Pinto Beans, Summer Squash and Corn

pasta salad with pinto beans, summer squash and corn

No Grandpa Simpsons were harmed in the making of this pasta salad.

Oh whoops, I made this with half the amount of vinaigrette. It was good, I guess you can use less vinaigrette if you want. Well I mean, you can do anything you want...

6 Tbsp red wine vinegar
1/2 cup olive oil
12 oz whole wheat short pasta
two summer squash
one bag frozen corn
one can pinto 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 summer squash 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 corn into the pot and bring back to a boil before draining. Meanwhile rinse and drain the pinto beans, and toss them with the zucchini. When the pasta is done, drain and toss with everything else.