Peppercorn Pasta and Bean Salad has rotelle pasta with frozen mixed vegetables, garbanzo beans and peppercorn ranch dressing.
8 ounces un-cooked rotelle or radiatore pasta
1 16-ounce bag frozen vegetables mixtures
1 15-ounce can garbanzo beans (chickpeas), drained
1/2 cup creamy peppercorn ranch salad dressing
In a large saucepan, cook pasta according to package directions.
Add vegetables during last seven minutes; drain in colander. Rinse under cold water to cool.
In a large bowl, combine pasta, vegetables, beans and dressing. Cover and refrigerate until ready to serve.
Variation: Add one can of (6 ounces) tuna or salmon, drained and flaked or 6 ounces cooked shrimp or cubed cooked chicken to the pasta mixture.
Recipe makes 4 servings.
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