Colorful Pasta Salad

  • Yield: 20 servings

"When we entertain our large family - four children, their spouses, 14 grandchildren, and two great-grandsons, they request this favorite pasta salad. It goes well with any type meat dish. Leftovers keep well."


1 (12-ounce) package tri-color spiral pasta
1 (16-ounce) can pitted ripe olives, drained and cut in half
1 (14-ounce) can cut green beans, drained
1 (14-ounce) can wax beans, drained
(15-ounce) can dark kidney beans, rinsed and drained
1 1/4cups finely chopped red onion
1 3/4cups chopped Roma tomatoes (about 4 medium)
1/2cup chopped red bell pepper
2/3cup sugar
3/4cup red wine vinegar
1/2cup canola oil
1teaspoon salt
1/2teaspoon black pepper


  1. Cook the pasta according to the package directions. Drain in a colander and run under cold water to stop the cooking process and cool quickly. Shake to drain excess liquid. Place in a very large bowl.
  2. Add the olives, beans, onions, tomatoes, and pepper to the pasta; mix well.
  3. Combine the sugar, vinegar, oil, salt, and pepper in a jar with a lid. Close tightly and shake vigorously to blend. Pour over the salad and toss gently. Cover with plastic wrap and refrigerate for 1 hour to allow flavors to blend.

Recipe by Claudia Stubblefield, Lebanon, Mo.