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- 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 canred 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
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.
- Servings Per Recipe 8,
- cal. (kcal) 349,
- Fat, total (g) 15,
- chol. (mg) 3,
- sat. fat (g) 2,
- carb. (g) 46,
- fiber (g) 5,
- pro. (g) 10,
- vit. A (RE) 206,
- vit. C (mg) 30,
- sodium (mg) 299,
- calcium (mg) 40,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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