Tri-Color Pasta and Bean Salad

Sundried tomatoes and crunchy pine nuts make this unique pasta salad one you will love to serve.


1 pound tri-colored rotini, cooked al dente, drained
3 Tablespoons olive oil
2 garlic cloves, minced
1/2 pound fresh mushrooms, chopped
1 ounce sundried tomatoes (not packed in oil), chopped
pepper to taste
1 (19 oz) can kidney beans, drained and rinsed
2 (8 oz each) cans tomato, sauce
1/4 cup Romano or Parmesan cheese, grated
1/4 cup pine nuts


Heat olive oil in large skillet. Saute garlic until lightly browned. Add mushrooms, sundried tomatoes, honey and pepper. Sauté briefly.

Place the pasta in a large bowl. Stir in mushroom mixture, then the kidney beans. Toss to combine. Add tomato sauce and mix well. Add cheese and pine nuts. Toss once more.

Chill several hours or overnight.

Serves: 6-8.

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