Beany Pasta Salad

1 bag Trader Joe's fusilli pasta
1.5 cups diced or shredded carrots
1 cup diced celery
2 cups diced bell pepper, any color(s)
1.5 cups broccoli, steamed al dente
1/3 large red onion, diced (about .5 cup)
2 cups cooked red kidney beans
2 cups canned sweet corn
2 TBSP Penzey's Italian Dressing Base
3/4 cup red wine vinegar
1/4 cup extra virgin olive oil

For variety toss in cheese, hard boiled egg, tofu, or some other protein source that you'd enjoy eating with beans.

1) Cook pasta 'till al dente and drain.
2) Lightly steam broccoli until bright green and still crunchy.
3) Stir all pasta and veggies together.
4) Add the dressing base, and stir until evenly distributed.
5) Stir in the vinegar and oil.
6) Allow salad to meld in your 'fridge overnight.

Serving Size: Makes 16 1-cup servings

Number of Servings: 16

Recipe submitted by SparkPeople user LAURAMAMASAURUS.