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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 10 |
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Two types of store-bought beans, a convenient can of olives and lots of cheese make this easy pasta salad, shared by Sandra Gordon of Emmett, Idaho, a cinch to assemble at home. With a creamy dressing, it's a festive medley that's sure to earn praise at potlucks. TIP: Try other small pasta noodles, and for a fancier look, serve it on a bed of Bibb lettuce. Ingredients:
2 cups uncooked elbow macaroni |
1 can (4-1/2 ounces) sliced ripe olives, drained |
2 celery ribs, sliced |
3/4 cup garbanzo beans or chickpeas, rinsed and drained |
3/4 cup kidney beans |
1/2 cup mayonnaise |
1/2 cup cubed monterey jack cheese |
1/2 cup cubed colby-monterey jack cheese |
1/4 cup italian salad dressing |
2 tablespoons white wine vinegar |
2 teaspoons seasoned salt |
1/4 teaspoon pepper |
Directions:
1. Cook macaroni according to package directions. Meanwhile, in a large bowl, combine the remaining ingredients. Drain macaroni and rinse in cold water. Add to bean mixture and toss to coat. Cover and refrigerate for 1-2 hours. Serve with a slotted spoon. Yield: 10 servings.
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