Ingredients
- SALAD:
1 pound of whole wheat pasta (smaller pastas work best, like wagon wheels, small shells, or small rigatoni).
1 pound can of pinto beans, drained and rinsed, OR 1/2 pound dried pinto beans.
3 cups broccoli florets (steamed for three minutes)
4 ounces of sharp cheddar cheese, diced to 1/4" pieces
1 medium green bell pepper, cut into 1/4" pieces
1/2 of a medium red onion, chopped
1 cup chopped carrots
1/3 cup sliced black olives
1/2 medium Italian squash, 1/4" slices cut in quarters.
DRESSING:
2/3 cup olive oil
1/4 cup lemon juice
2 Tbsp red wine vinegar
1-1/2 tsp Italian seasoning (or 1 tsp oregano)
1/4 tsp coarsely-ground black pepper
Description
This Is My Regular Pasta Salad. For A More Flavorful Pasta Salad, Add 6 Ounces Of Pepperoni And 1/4 Cup Small Chunks Of Romano Cheese. Pepperoni Adds Mostly Fat, Salt, And A Little Protein, So Feel Free To Leave It Out. I Think It Adds Something Extra
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