Cauliflower, Bean and Pasta Bake or Salad

Cauliflower, Bean and Pasta Bake or Salad

2 cups Cauliflower florets

1 /2 cup chopped onion

¼ cup chopped carrots (I had them left over from making a pot of Pea soup)

½ cup chopped green pepper

1 can Kidney Beans drained

1 cup crumbled Feta

2 cups cooked shells

1 teaspoon salt

½ teaspoon garlic powder

Make a Italian Vinaigrette or use bottled

¾ cup extra virgin olive oil

¼ cup Red wine vinegar

½ tsp minced garlic

1 tsp dried oregano

½ teaspoon minced garlic

1 teaspoon red pepper flakes and salt to taste

Steam Cauliflower, carrots, green pepper and onion for about four-five minutes until they are tender just to touch not too mushy!

Drain and place in a casserole.  Add the can of kidney beans feta and salt and garlic.

Cook the pasta to al dente. Place in casserole. Add ½ of the dressing and toss.  Taste and use more if you like. Bake in oven 20 minutes to heat thru. (can heat/warm in the microwave)

TIPS:

1.      Place any vegetables in you like. 

2.      Add cheese  such as Parmesan or shredded cheddar instead of Feta

3.      Add tortellini instead of the shells or another pasta at hand on your shelf

4.      Serve warm or cold. Leftovers make a great salad for lunch

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!