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<\/a><\/p>\n8 to 10 oz. farfalle (bowtie pasta)
\n1 16 oz. can cannellini or navy beans, drained and rinsed
\n1 14.5 oz. can corn
\n1\/2 C. sliced black olives
\n2 C. finely diced firm, ripe tomatoes
\n2 to 3 green onions, sliced
\n1\/2 tsp. dried basil
\n1\/2 tsp. dried oregano
\nSalt and freshly ground pepper, to taste<\/p>\n
Dressing:
\n1\/4 C. white balsamic or white wine vinegar
\n2 Tbsp. olive oil
\n2 Tbsp. apple juice or apple cider
\n1 tsp. spicy brown mustard<\/p>\n
Combine the dressing ingredients in a small bowl, and stir together. Set aside.<\/p>\n
Cook the pasta in plenty of rapidly simmering water until al dente. Drain and rinse under cool water, then drain well again. Combine the pasta with the remaining ingredients and the dressing in a serving bowl, and toss well. Cover and refrigerate until needed.<\/p>\n
Makes 4 to 6 servings<\/p>\n","protected":false},"excerpt":{"rendered":"
Looking for a great salad for summer picnics? With no mayonnaise being used, this one is perfect. Since I do not care for olives, I do not add them, hence there are none in the picture. Frozen corn can be substituted, just thaw before adding to the salad. Enjoy! 8 to 10 oz. farfalle (bowtie … <\/p>\n
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