Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 (14. 5 oz. can) kidney	Drained and rinsed
16 oz. pasta	For vegan: use vegan pasta
1/2 cup green bell pepper	Washed, trimmed and diced
1 cup tomatoes	Washed, trimmed and diced
1/2 cup carrot	Washed, peeled and diced
1 (4oz.) can slice black olives
8 green onions with green tops	Washed, trimmed and chopped
1/4 cup red wine vinegar
1 Tablespoon dried basil
2 Tablespoons olive oil
1 teaspoon salt
1/4 teaspoon black pepper

Directions:

Steps:	Directions:	Critical Control Point / Quality Assurance
1	Bring a large pot water to a boil.
2	Cook pasta in the boiling water, stirring occasionally, until cooked through but firm to the bite, according to directions on package. Drain and rinse with cold water.
3	Combine cooked pasta, kidney beans, green pepper, green onions, olives, carrots, red wine vinegar, olive oil, basil, salt, and black pepper in a bowl until well mixed.
4	Chill in refrigerator.