Vegetarians recipes |
Multi-Colored Pasta Salad For A Crowd |
1 pound tri-color rotini 2 large broccoli bunches -- cut florets and bite-sized pieces 2 large carrots -- sliced diagonally 1/3 cup sliced black olives 1 medium green or red bell pepper -- cut narrow 2" strips 1 jar marinated artichoke hearts - (6 oz) -- chopped, with liquid 1 can kidney or pink beans - (16 oz) -- drained, rinsed 2 scallions - (to 3) -- minced 1/4 cup chopped fresh parsley 1/4 cup olive oil 1/3 cup white balsamic vinegar (or white wine vinegar) 1 teaspoon dried oregano Salt -- to taste Freshly-ground black pepper -- to taste |
Cook the pasta in a large pot of rapidly simmering water until al dente. Drain and rinse under cool water. |