Red Beans and Pasta Salad

INGREDIENTS

• 1 (15-ounce) can Light Red Kidney Beans, drained and rinsed
• 1/3 cup olive oil
• 1/4 cup red wine vinegar
• 1 teaspoon Italian seasoning
• 3/4 teaspoon slat
• 1/4 teaspoon crushed red pepper
• 4 cups broccoli florets, cooked and cooled, or 4 cups frozen chopped
• broccoli, thawed and drained
• 3 cups rotelle pasta, cooked, drained, and cooled (yields 4 cups cooked)
• 1/2 cup red onion, very thinly sliced
• 1 (1-1/2-ounce) package sliced pepperoni

PREPARATION

1. Whisk the olive oil, vinegar, Italian seasoning, salt, and red pepper in a large serving bowl until blended.
2. Add the rest of the ingredients and toss to mix and coat.

Servings per recipe: 4