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Peppercorn Pasta and Bean Salad

Rotelle pasta in Peppercorn Pasta and Bean Salad

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.

Nutrition Information

Recipe makes 4 servings.

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