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Recipes - August/2001
Mixed Bean & Pasta Salad

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.

Ingredients:

2 cups Dry elbow macaroni 500 mL
1 can(19 fl.oz) Mixed Beans 540 mL
1 cups salad dressing
* 375 mL
1 teaspoon Worcestershire Sauce 5 mL
- 1 teaspoon garlic salt 2-5 mL
1 tablespoon
Basil’s Fire and Brimstone (Mild) Sauce 15 mL OR
1 teaspoon
Basil’s Fire and Brimstone (Hot) Sauce 7 mL
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)

Method:

• 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 vegetables evenly.
Chill for at least 2 hours before serving.
Serve in individually lined lettuce bowls.

*I like to use Italian or Zesty Tomato Basil salad dressing.

Recipe Simmons Hot Gourmet Products Corp.

     
Last Update 08/02/2005
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