Rainbow Toss Pasta Salad
From: Angel Ackerman
(part of the Northwestern University Library Staff Association Cookbook)
Cook pasta according to package directions.
- 1/2 lb pkg rainbow rotini
- 1 can wax beans
- 1 can green beans
- 1 can fancy dark red kidney beans
- 1/2 cup olive oil
- 1 tsp seasoned salt
- 1/4 tsp coarse ground pepper
- 1/2 cup pitted halved ripe olives
- 1/2 cup halved green olives with pimento
- 1/2 cup chopped celery
- 2 Tbsp vinegar (more or less to taste)
Rinse cooked pasta under cold water and add a little olive oil or
liquid margarine to prevent it from sticking.
Drain cans of beans in colander.
Rinse red kidney beans well.
Combine pasta, beans, celery, and olives and mix well. Mix the oil,
vinegar, and seasonings together and pour over pasta, stirring together
to mix thoroughly.
Cover and chill finished dish in refrigerator till ready to serve.
(You may want to increase or decrease quantities according to taste
and number of company.
With this kind of recipe, you can try other ingredients as well, including
chopped onion, mushrooms, tomatoes, etc.
Also any macaroni or other pasta can be substituted.)