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