SAND BAR PASTA SALAD

Sand Bar Pasta Salad image

Number Of Ingredients 11

2 (12-ounce) packages vegetable rotelle
2 cans pitted black olives, sliced
1 (15-ounce) can garbanzo beans, drained
1 (15-ounce) can red kidney beans, drained
2 (4-ounce) jars diced pimiento, drained
1/4 cup red wine vinegar
1/2 cup olive oil
1 tablespoon dried minced onion
1 tablespoon minced garlic
salt and pepper
_Cooking From Cans - Menu For Day 16

Steps:

While cooking the pasta according to package directions, I added the minced onion and garlic to the olive oil and wine vinegar. When the pasta finished, I drained it and added the remaining ingredients.After tossing to mix, I set the Dutch Ovens in an empty cooler in 4 - 5 inches of river water. (With 48°-50°F water temperature the salad cooled quite well in about an hour.)A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Favorite Camp Meals

Nutrition Facts : Nutritional Facts Serves