Ingredients

• 12  ounces wagon wheel, bow tie, or other specialty-shaped pasta
• 1/3  cup salad oil
• 1/4  cup catsup
• 1/4  cup mayonnaise or salad dressing
• 3  tablespoons cider vinegar
• 1  teaspoon sugar
• 1/2  teaspoon paprika
• 1/4  teaspoon salt
• 1/4  teaspoon pepper
• 6  small green onions
• 1  15-ounce can red kidney beans, rinsed and drained
• 2  large stalks celery, thinly sliced (about 1 cup)
• 1  medium red sweet pepper, seeded and cut into 1/2-inch squares

Directions

1. Cook pasta according to package directions. Meanwhile, place oil, catsup, mayonnaise, vinegar, sugar, paprika, salt, and pepper in a screw-top jar. Cover and shake until smooth. Set aside.

2. Drain the cooked pasta in a large colander and rinse under cold water until cool; set aside. Snip off the root ends from the green onions and about 2 inches of the green tops; leave some of the green tops attached. Snip trimmed onions crosswise into thin slices.

3. In a large bowl gently toss together cooked pasta, kidney beans, celery, red pepper, and green onions. Pour on dressing. Toss until pasta is well coated. Makes 8 to 10 servings.