12ouncesbow-tie pastacan sub a similar-sized small pasta
3/4cupItalian salad dressingI used Wishbone Zesty
3/4cupmayonnaiseI used Best Foods Vegan Mayonnaise
1 ¼cupbell peppersany color, diced
3.8ouncecan sliced black olives
15.5ouncecan kidney beansdrained
7 ½ounceartichoke hearts jarred and marinated - oil free is possible
salt and pepper to taste
Boil pasta according to package directions. Add diced carrots and continue for the last two minutes. Drain, rinse with cold water and set aside.
In a large bowl, mix together mayonnaise, Italian dressing, onion and garlic powder. Set aside. You will adding the chopped vegetables (except for the carrots) as you prepare them. Add in the pasta and carrots last.
As you prepare the other ingredients, add to the dressing mixture. Add in the minced onions, diced peppers, drained olives, drained beans, capers, and chopped artichoke hearts. Mix well.
Add in the cooked pasta and carrots last. Gently fold so that you don't break the pasta.
Cover and refrigerate for 3 hours until cooled. This will keep for up the five days.
I like to use a combination of red, yellow bell peppers for variety.