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Ingredients Jump to Instructions ↓

  1. 4 cups water

  2. 1 teaspoon salt

  3. 1 cup small pasta shells, cooked and drained

  4. 2 cups canned garbanzo beans, drained and rinsed

  5. 2 cups canned kidney beans, drained and rinsed

  6. 1 cup sliced ripe olives, drained

  7. 1/2 pint cherry tomatoes, quartered

  8. 1/4 cup olive oil

  9. 1 cup diced zucchini

  10. 1 tablespoon minced garlic

  11. 2 cups (8 ounces) Wisconsin Swiss cheese, cubed Vinaigrette:

  12. 2 teaspoons hot sauce

  13. 1 teaspoon ground white pepper Salt, to taste

  14. 2 teaspoons prepared mustard

  15. 1 tablespoon honey

  16. 1/2 cup red wine vinegar

  17. 1 1/2 cups olive oil

  18. 1 tablespoon chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Place water and salt in 6 quart pot and bring to a boil. Add pasta and cook until al dente. Drain, shock in cold water to stop cooking, and drain again. Place olive oil in sauté pan and add zucchini and garlic; cook until just soft. Mix all ingredients and toss with the vinaigrette. Allow salad to sit an hour to let flavors blend. For Vinaigrette: In a small bowl, combine all ingredients; whisk together with a wire whip.

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