- Prep: 15 min
- Cook: 15 min
- Total: 30 min
- Servings: 6
1 box (9 ounces) small elbow pasta
½ cup shredded Parmesan or Romano cheese
1 can (15 ounces) red kidney beans, rinsed, or garbanzo beans, drained
1 red bell pepper stemmed, seeded, diced
2 medium tomatoes, seeded and diced
Step 1Cook pasta according to package directions, drain, rinse and let cool.
Step 2In a large bowl, add the remaining ingredients and toss until well coated. Chill covered for one hour before serving.
For safe meat preparation, reference the USDA website.
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