Oriental Pasta Salad Time: 20-30 minutes depending on pasta cooking time
This is a salad that is full of flavors, keeps well, is low in fat and high in nutrition. And it's a hit with everyone that tries it! What more can we want?
1 1/2 cups bite-size pasta - farfalle, fusilli, etc.
1 can red kidney beans, 15oz (450gr)
8 oz (250gr) green beans or 1 can white kidney beans (cannellini), 15oz (450gr)
1 cup cherry tomatoes or 3 regular or any combination
3 tbs snipped fresh basil (optional)
2 tbs snipped chives
Vinaigrette
3 tbs soy sauce
3 tbs tarragon white wine vinegar
3 tbs olive oil - or walnut oil if you have it (even better)
1 tsp dried oregano
1/2 tsp garlic powder
Cook pasta according to package directions. Top and tail green beans and cut into 1" (2.5cm) lengths. Add to the boiling pasta for the last 4 minutes of cooking time. Drain and rinse kidney beans and put into a large bowl. Slice tomatoes, then cut each slice into quarters and add to red beans. Cut cherry tomatoes in half. Snip chives and basil and add to beans. Add vinaigrette to beans and toss gently to combine. When pasta and green beans are done drain well, rinse briefly with cold water and add to red bean mix. Toss gently to combine. This salad keeps about 3 days.
For vinaigrette: mix soy sauce, vinegar, oregano and garlic in small bowl. Add oil and whisk - mixture will not emulsify (thicken) but should be well blended.
Cooking for Two? Or more?
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