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Pasta Salad - Bean and Pasta Salad
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Good salad for pulled pork or a cookout

Vicky Bryant


  • 8 oz (224 grm). uncooked rotini
  • 1 can black beans
  • 1 can great Northern beans
  • 1 can kidney beans
  • 1 11 oz (308 grm). can whole kernel corn
  • 1 2 oz (56 grm). jar pimiento, chopped
  • 1/2 cup (125 ml) mayonnaise
  • 1/2 cup (125 ml) Zesty Italian dressing
  • 1/2 tsp (2 ml). ground red pepper
  • 1/2 tsp (2 ml). dry mustard
  • Mix all the beans, corn and pimiento in bowl with juice and let marinate all together.
  • While beans are in bowl cook pasta until just al dente.
  • While pasta is cooking and beans are soaking mix mayonnaise, dressing, pepper, and mustard.
  • Rinse rotini under cold running water to cool and remove starch (this is one of those times you don't want the pasta to be starchy).
  • Pour bean mixture into colander, rinse and drain.
  • Mix everything well and refrigerate for 2 hours (this part cannot be skipped).
This is a great dish to have at a BBQ. It is very important to allow this dish to sit for the full two hours as during this time the Zesty Italian dressing calms down quite a bit. You will notice a distinct difference if you taste before and after.

If children will be eating this you might want to consider omitting the red pepper as it does leave a slight "after burn", especially for little mouths.

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