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Simple Pasta Salad

This Simple Pasta Salad can be stored in the refrigerated for a few days or eaten right after prepared. Make this dish your own by adding your favorite vegetables.

Ingredients

  • 12 oz penne pasta
  • 1 red bell pepper (chopped)
  • 4 stalks celery (chopped small)
  • 1 can garbanzo beans
  • 1 can black olives
  • 1 bunch asparagus
  • 2 tbsp olive oil
  • 1/2 cup loosely packed, fresh parsley (chopped)
  • 1/4 cup loosely packed, fresh dill (chopped)
  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • salt and pepper (to taste)

Instructions

  1. Boil large pot of water and cook pasta per directions on packaging. When pasta is cooked, drain in colander. Rinse with cool water and set aside until cool.

  2. Rinse and chop asparagus. Heat skillet over medium-high heat. Add 2 tbsp olive oil. Cook asparagus for 3-4 minutes. Set aside to cool completely.

  3. Chop remaining veggies and herbs. 

  4. Open, drain and rinse garbanzos in a colander.   Open and drain olives well.

  5. Combine pasta, veggies, herbs, garbanzos and olives. 
  6. In a small jar combine 1/2 cup olive oil and red wine vinegar. Shake rapidly to combine. Pour on pasta salad and stir well. Salt and pepper to your taste.