Ingredients (6)
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small elbow pasta 1 box (9 ounces)
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shredded Parmesan or Romano cheese ½ cup
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red kidney beans, rinsed, or garbanzo beans, drained 1 can (15 ounces)
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red bell pepper stemmed, seeded, diced 1
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medium tomatoes, seeded and diced 2
Steps (2)
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1Cook pasta according to package directions, drain, rinse and let cool.
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2In a large bowl, add the remaining ingredients and toss until well coated. Chill covered for one hour before serving.
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