Bean and Vegetable Pasta Salad

• 8 ounces small shell pasta (1 cup dry)
• 13 cup red wine vinegar or 13 cup white wine vinegar
• 1 tablespoon raw sugar or 12 tablespoon white sugar
• 3 tablespoons extra virgin olive oil (or 2 tablespoons olive oil and 1 tablespoon nut oil, such as walnut oil or 2 tablespoons hazelnut oi)
• 3 tablespoons good quality mayonnaise or 3 tablespoons nonfat plain yogurt or 3 tablespoons soy mayonnaise
• 12 teaspoon salt free italian seasoning (I recommend Homemade Italian Seasoning)
• 12 teaspoon salt
• 1 garlic clove, peeled and minced
• 3 tablespoons chopped fresh parsley (NOT dried)
• 12 cup red onion, sliced
• 14 teaspoon cracked pepper
• 12 ounces fresh roasted corn (defrosted) or 12 ounces frozen corn (defrosted)
• 12 ounces red kidney beans, drained
• 2 medium carrots, peeled and grated
• 2 medium celery ribs, thinly sliced
• 12 cup sliced black olives (optional)

1. Prepare shell macaroni.
2. Drain.
3. Rinse pasta under cold water to stop cooking process.
4. Drain again and set aside.
5. Combine the dressing ingredients, whisking well.
6. Set aside.
7. In large salad bowl, combine the pasta with the remaining salad ingredients.
8. Toss salad dressing with the beans and vegetables.
9. Cover and marinate at least 2 hours.
10. Garnish with fresh parsley and olives if desired.

shell pasta, red wine vinegar, sugar, extra virgin olive oil, mayonnaise, salt, salt, garlic, fresh parsley, red onion, cracked pepper, corn, red kidney beans, carrots, celery, black olives

Taken from www.food.com/recipe/bean-and-vegetable-pasta-salad-126453 (may not work)