This recipe has always been a favorite in our family. Originally, it started out as something we only made at the beach because Dad wanted to make something with shrimp, and we don't cook shellfish at home. Then it became Tuna Noodle Toss with canned tuna in it. I've made it several times since using different canned beans, and I've found it to be just as yummy. This is SUPER easy, and picnic friendly because it has no mayonaise in it.
Veggie Noodle Toss
1lb small dried pasta - I've used shells, elbows, twists, maccaroni, etc. Anything little.
1 can chickpeas - drained and well rinsed
1 can other canned bean - black, pinto, navy - Whatever you like. Also drained and well rinsed
several cups of chopped hard veggies - Carrot, bell pepper, and celery all work well. I've also put in halved grape tomatoes. They're not hard, but they don't get too wierd. If you have other hardish veggies that you prefer, throw them in.
fat free Italian dressing
Cook pasta according to package directions till al dente (firm, but still with a slight bite). Drain and rinse pasta well under cold water. Mix in chickpeas, beans, and veggies. Dress with Italian dressing to taste. If you prefer regular dressing to fat free, use it. I found that the fat free doesn't seperate as badly. This is also particularly yummy if you throw in some chopped fresh parsley or cilantro. And I don't want to hear a one of you telling me that you don't have parsley or cilantro around the house anyway!
Refrigerate for 4 hours to overnight. The longer in the fridge the better.