Glacier Park Pink Salad

Glacier Park Pink Soup
Source: 
The Art of Good Food -Test Kitchen
Yield: 
10 servings
A delicious bean and pasta salad that can be used anytime of year.  Use seasonal veggies to create your own unique side dish.  It is flavorful and colorful and will surely be a hit at any occasion.
Ingredients: 

1 pkg of The Art of Good Food - Glacier Park Pink Soup Mix
Fresh chopped veggies of your choice (green peppers, zucchini, carrots, beets, tomatoes, etc)
Salad Dressing of your choice (The Art of Good Food Raspberry-Tarragon, Tuscany Garden, Chile-Lime, or Shiitake-Sesame work well).  Try several and then decide on your favorite.

Instructions: 

1. Remove the spices, sort and quick soak the beans. Drain and Rinse the beans, add the spice packet and just enough water to keep the beans covered while they are cooked until tender. A pressure cooker makes quick work for summer cooking.

2. Drain the cooked beans if necessary to remove most of the liquid. Remove the bay leaf and divide the beans into two portions. Freeze one for use later or go for the whole hearty amount to feed a group of 10-15 people.

3. Cook the pasta shells, drain and add to half the cooled beans. If you are making the whole recipe, add an additional cup of pasta if desired. Drain and cool the pasta under cold water and add to the beans.

4. Toss the beans, pasta, and chopped veggies with one of The Art of Good Food dressings or salad dressing of your choice. Refrigerate for several hours or overnight to allow the flavors to mingle.

Enjoy as a portion of a healthy diet!

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