Salsa-ed pasta salad
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Red kidney beans, soaked |
| 1 | cup | Elbow macaroni |
| 1 | large | Tomato, chopped |
| ¾ | large | Green bell pepper, diced |
| 2 | teaspoons | Basil |
| Salt & black pepper | ||
| ⅓ | cup | Olive oil |
| 2 | tablespoons | Red wine vinegar |
| 4 | tablespoons | Salsa |
| Parsley, chopped | ||
Directions
Drain the soaked kidney beans. Cover with fresh water, bring to a boil. Fast boil for 2 or 3 minutes, reduce heat & simmer, partially covered, for 45 to 60 minutes. (Length of cooking time will depend on the freshness of the beans). Drain & set aside.
While the beans are cooking, cook the pasta according to package directions, until al dente. Drain & transfer to a large mixing bowl.
Add the chopped vegetables, along with the cooked kidney beans, oil, vonegar & herbs. Season with salt & pepper & stir in the salsa.
Reduce or increase the amount of salsa according to taste. Mix in the chopped parsley, cover & chill until ready to serve.
Recipe by Mark Satterly