Picture coming ....
The summer sizzler continues
This cold vegetarian dish in a bowl is a great
dish for those hot August evenings. Make it a day
ahead and enjoy it for the rest of the week. The
red kidney beans and chick peas add a nice
texture to the pasta.
2 cups Dry elbow macaroni
1 can(19 fl.oz) Mixed Beans 540 mL
1 ½ cups salad dressing*
1 teaspoon Worcestershire Sauce 5 mL
½ - 1 teaspoon garlic salt 2-5 mL
1 tablespoon Basils Fire
and Brimstone (Mild) Sauce 15 mL
1 ½ teaspoon Basils Fire
and Brimstone (Hot) Sauce 7 mL
½ teaspoon crushed dried oregano 2 mL
dash freshly ground pepper
1/4 cup diced celery with some leaves 50 mL
1/4 cup chopped red onion 50 mL
1/4 sweet red or orange peppers 50 mL
lettuce leaves (optional)
Cook pasta according
to package directions. Drain well. Cool.
Drain beans well.
In a large bowl, using a
hand whisk, lightly whisk together salad
dressing, Worcestershire sauce, garlic salt, hot
sauce, oregano and ground pepper.
Add pasta and beans to
mixture. Fold in well.
Add celery, onion and sweet
peppers. Fold in just enough to distribute
Chill for at least 2 hours
Serve in individually lined
like to use Italian or Zesty Tomato Basil salad
Recipe © Simmons
Hot Gourmet Products Corp.