Hearty pasta and red bean salad

Yield: 6 servings

Measure Ingredient
2 cups Raw, med-size shaped pasta
2 cups Cooked/canned red beans OR
2 cups Kidney beans
1 cup Diced zucchini (@ 1 med)
1 \N Sm green pepper, fine chop
1 \N Med ripe tomato, chopped
⅓ cup Chopped green olives
¼ cup Grated Parmesan cheese
1 cup Plain yogurt
½ teaspoon Chili powder r more to taste
½ teaspoon Ground coriander
½ teaspoon Paprika
¼ teaspoon Dried sage

Cook the pasta al dente and rinse with cool water. Drain the pasta well and put it in a mixing bowl. Add the remaining ingredients and mix thoroughly. Serve at room temperature or chilled.

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