Colorful Pasta Salad Recipe

One 12-ounce package tri-color spiral pasta
One 16-ounce can pitted ripe olives, drained and cut in half
One 14-ounce can cut green beans, drained
One 14-ounce can wax beans, drained
One 15-ounce can dark kidney beans, rinsed and drained
1¼ cups finely chopped red onion
1¾ cups chopped Roma tomatoes (about 4 medium)
½ cup chopped red bell pepper
2/3 cup sugar
¾ cup red wine vinegar
½ cup canola oil
1 teaspoon salt
½ teaspoon black pepper

1. Cook the pasta according to the package directions. Drain in a colander and run under cold water to stop the cooking process and cool quickly. Shake to drain excess liquid. Place in a very large bowl.
2. Add the olives, beans, onions, tomatoes, and pepper to the pasta; mix well.
3. Combine the sugar, vinegar, oil, salt, and pepper in a jar with a lid. Close tightly and shake vigorously to blend. Pour over the salad and toss gently. Cover with plastic wrap and refrigerate for 1 hour to allow flavors to blend. Serves 20.

Tips From Our Test Kitchen: If wax beans are unavailable, use a second can of cut green beans. It will still be very colorful.