Ingredients: 
  • 1 pound package/ 8 cups cooked cellentani noodles for piggy tails
  • 1 pint grape tomatoes, halved
  • 1 1/2 cup raw grated or matchstick carrots
  • 2 cups frozen or fresh steamed corn
  • 2 cups frozen or fresh steamed broccoli crowns
  • 2 cups kidney beans, cooked, rinsed and drained
  • 1/2 cup extra virgin olive oil
  • 1 1/2 teaspoon dry Italian seasoning
  • 1 teaspoon garlic or onion powder
  • 2 teaspoons salt
  • 1/4 teaspoon ground black pepper (optional)
  • 1 cup grated parmesan cheese (optional)
Supplies: 
  • Cooking pot
  • Cutting board and knife
  • Measuring cups and spoons
  • Mixing bowls
  • Mixing spoons
  • Serving bowl
  • Small loaf pans (optional for serving)
  • Strainer
Instructions: 
  1. Cook piggy tail pasta according to package directions. Do not salt.
  2. Rinse pasta, drain, and transfer to large mixing bowl, toss with 2 tablespoons olive oil and cool.
  3. Mix all the remaining ingredients and seasonings together with a spoon in a large mixing bowl. Refrigerate until ready to serve.