Bowtie Spring Salad

by Kathleen Hagan

This is a tasty dish best served chilled.  It can be served as a side to a main dish.

Ingredients:

  • 1/4 cup Olive Oil de Fino
  • 1 lb. bowtie pasta, cooked al dente, rinsed and set aside in a large bowl.
  • 1 small can of shoe peg corn
  • 1-15 oz. can black beans, rinsed and drained
  • 1 medium yellow bell pepper, diced
  • 1 meduim red bell pepper, diced
  • 1/4 cup sun dried tomatoes, diced
  • 1-6 oz. can of pitted black olives, cut in half
  • 1/2 tsp.course black pepper
  • 1/8 tsp. cayenne pepper
  • Salt to taste

Instructions:

Take your large bowl of bowtie pasta and add all remaining ingredients.  Stir to incorporate, Drizzle Olive Oil de Fino over the top.  Stir again to incorporate. Let chill for 3 hours before serving

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