I love pasta! Any excuse to eat it, I’m there. I know some people don’t care for salads that have mayonnaise in them, but they do enjoy this salad. It’s a simple and lighter than mayonnaise pasta salad (although I love macaroni salad done right!) and I’ve gotten lots of complements on my spiral tri-color salad. I add beans, green beans and black olives with this salad. Here is how I make it. Serves about 6-10 people.
Ingredients
- Tri-color spiral pasta or can be any pasta you like
- 1 15oz. can of pink pinto beans or any kind of beans you prefer
- 1 15 oz. can of green beans, French or cut style
- 1 15 oz. can of black olives, sliced or diced
- 1/4 of red onions, finely chopped
- 1/3 cup balsamic vinegar
- 2 Tbs. olive oil
- Goya salad and vegetable seasoning pack
1. Cook pasta according to package. Drain and rinse under cold water. Set aside.
2. In a separate colander, open and rinse the pinto beans and greens beans. I like removing any excess liquid and residue that it’s needed.
3. Add finely chopped onions, balsamic vinegar, oil and mix together. Add some of the seasoning package to taste.
4. Combine the pasta with the beans and olives. Add the dressing and toss until coated. You can add a little water or oil to moisten up the mixture as needed. It’s ready to serve, however, I do like to leave it in the fridge for at least an hour to allow flavors to marry together. You can toss again to mis any ingredients that might have settled.
You can now enjoy your salad as a side with any main dish or even on it’s own. It’s refreshing and tasty, especially during the hot weather. I hope you give this a try. It’s a good substitute for other types of starchy salads, such as potatoes. You can also substitute some of the ingredients or even add something new. That’s what so great about this salad. Thank you for stopping by. It’s greatly appreciated and Buen Provecho!
