Mexican Pasta Salad

Ingredients

2 cups small shell pasta
2 tablespoons fresh lime juice
4 tablespoons olive oil 1 clove garlic, minced
1 teaspoon salt
¼ teaspoon black pepper
½ cup fresh or chunky salsa (medium or hot)
½ red bell pepper, finely chopped
3 plum tomatoes, finely chopped 1 cup pitted olives, coarsely chopped
1 can (15 ounces) kidney beans, rinsed and drained
1 can (5 ounces) canned green chilies, drained
1 tablespoons finely chopped fresh cilantro or parsley
6 slices Panera Bread Tomato Basil bread

Directions

1. Cook the pasta according to the directions on the package. Drain.

2. Meanwhile, put the lime juice in a large serving bowl. Whisk in the oil in a slow steady stream until incorporated. Stir in the garlic, salt, pepper, and salsa.

3. Add the hot pasta to the bowl and stir to combine. Stir in the bell pepper, tomatoes, olives, beans, chilies, and cilantro or parsley. Refrigerate until cold, at least 1 hour or up to 2 days. Bring to room temperature before serving.

TIP: If you can't find small shells, use elbow macaroni, ditalini, or another small shaped pasta

Prep Time: 10 minutes (plus 1 hour to chill) Cook Time: 10 min.