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Bean and Pasta Salad Recipe


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     Bean and Pasta Salad

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   8

1lb pasta, cooked
1 cups raw vegetables, washed and chopped (WIC food)
1/2 cup cooked or canned beans, rinsed and drained (WIC food)
Dressing- See recipe below or use your favorite salad dressing
1/2 cup black or green olives (optional)

Chill dressing. Recipe for dressing-1/2 cup of mayonnaise, 1/2 cup of regular or low-fat sour cream or yogurt, 2 Tbsp of Dijon mustard, 1Tbsp lemon juice or white vinegar, 1/2 tsp herbs to taste- dill, oregano, basil, salt and pepper to taste. Cook pasta as directed on package. Do not overcook. Drain and rinse with cold water. Drain very well. In a large bowl, place prepared raw vegetables( red and green peppers, zucchini, broccoli, cauliflower, carrots, celery, onion, broccoli and cucumbers. Can use frozen cooked or canned drained vegetables( peas, green beans, carrots, broccoli or mixed vegetables. Add 1/2 of the cooked drained pasta. Mix gently. Add the rest of the pasta, the beans and olives. Stir gently. Pour dressing over salad and stir gently to blend well.
Serving Suggestions
Add fresh tomatoes or other vegetables in season. Also, may add chopped cooked chicken, ham or bite- sized pieces.

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