Do-Ahead Summer Pasta Salad

 

3

tablespoons canola or olive oil

1/4

cup red wine vinegar

1

teaspoon Italian seasoning

1/2

teaspoon salt

1/4

teaspoon pepper

1/4

teaspoon garlic powder

1

cup uncooked penne pasta (3 oz)

1

box (10 oz) frozen soybeans (about 2 cups)

2

large tomatoes, coarsely chopped (2 cups)

1

medium cucumber, coarsely chopped (1 cup)

2

small yellow bell peppers, coarsely chopped (1 cup)

3

oz Cheddar cheese, cut into 1/2-inch cubes (3/4 cup)

• 1 In small bowl, beat all dressing ingredients with wire whisk until well mixed.
• 2 Cook and drain pasta as directed on package. Rinse with cold water; drain.
• 3 Meanwhile, cook soybeans as directed on package. Rinse with cold water; drain.
• 4 In large bowl, toss pasta, soybeans, remaining salad ingredients and dressing. Cover and refrigerate at least 1 hour before serving.