Conner's Birthday Pasta Salad
Tracey Ferrari Posner
Ingredients2 h 25 m servings 739 cals
- 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.
- Cook's Note:
- Make sure to let this salad sit for at least 2 hours for maximum flavor! It is also great for picnics since it gets even better if allowed to come to room temperature.
Per Serving: 739 calories; 33.8 g fat; 86.6 g carbohydrates; 23.4 g protein; 32 mg cholesterol; 2184 mg sodium. Full nutrition
ReviewsRead all reviews 3
This is an exellent go-to recipe for pasta salad. I made this almost every week during the summer months.
I made this dish for work and a family gathering and they loved it. The sausage and olives in with the cheese taste so good