Vegetarian Pasta
2 cups cooked red beans
2 Tbs olive oil, plus more for brushing vegetables
2 Tbs apple cider vinegar
1/2 lb bowtie pasta
4 Tbs chopped fresh parsley
Salt and pepper to taste Italian vinaigrette dressing
1 small onion
3 large tomatoes
2 large zucchini
3 Tbs chopped fresh basil
Mix together the beans, 2 tbs olive oil, and vinegar, and refrigerate for several hours or overnight.
Cook the pasta, drain it, and rinse until cool. Toss the pasta with the bean mixture. Stir in the parsley, salt and pepper, and enough vinaigrette to moisten. Refrigerate until needed.
Parboil the onion. Cut the onion and tomatoes into quarters and cut the zucchini into 1-inch chunks. Brush the vegetables with olive oil and place on skewers. Grill, turning often, until lightly charred. Chop the vegetables, toss them into the pasta salad, add the basil, and serve.