Simple Pasta Salad

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Susan Campbell

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(Version 1) Makes 100 cups

This salad is quick to prepare and delicious hot or cold.

6 pounds uncooked pasta spirals
1 #10 can garbanzo beans, drained
1 #10 can kidney beans, drained (reserve liquid)
1 bunch celery, thinly sliced
4 bunches green onions, finely sliced
1 bunch fresh basil, finely chopped (or 4 tablespoons dried basil)
3 cups cider vinegar
3 cups liquid from kidney beans
1/4 cup sugar
1/3 cup olive oil
2 tablespoons mixed Italian herbs
2 tablespoons minced garlic
2 teaspoons salt

Cook the pasta in a large pot according to package directions until it is just tender. Rinse it with cold water, then drain and place it into a large bowl. Add the beans, celery, green onions, and basil. Combine the vinegar, liquid from beans, sugar, olive oil, Italian herbs, garlic, and salt, and stir to mix. Pour over the salad and toss gently to mix.

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