- 1 (16 ounce) package tri-color rotini pasta
- 1 (15 ounce) can kidney beans, drained
- 1 (15 ounce) can garbanzo beans, drained
- 1 cup cherry tomatoes, halved
- 1 green bell pepper, cut into 1-inch pieces
- 1/2 cup stuffed green olives, halved
- 1/2 cup ripe olives, drained and halved
- 4 ounces Cheddar cheese, cut into 1-inch cubes
- 4 ounces precooked chicken sausage, cut into 1-inch cubes
- 1 (16 ounce) bottle Italian dressing (such as Ken's Steak House Lite Northern Italian Dressing®)
- Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain and rinse under cold water.
- Mix pasta, kidney beans, garbanzo beans, cherry tomatoes, green bell pepper, green olives, ripe olives, Cheddar cheese, and sausage together in a bowl. Add dressing and toss to coat. Marinate in refrigerator for at least 2 hours before serving.
04/19/2018
recipepes.com
Conner's Birthday Pasta Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
