Soybean Pasta Salad

Use non-genetically modified, organic soybeans for best results. This salad is a great take-along dish for a potluck supper.

Makes about 5 cups.

Ingredients:

• 1 (15 oz) can soybeans (or 1 1/2 c cooked)
• 6 oz tri-color pasta
• 3/4 c shredded carrots
• 3/4 c finely chopped celery w/leaves
• 3 Tbsp minced onion
• 1/4 c chopped olives
• 1 Tbsp olive oil
• 1 Tbsp red wine vinegar
• 1 tsp honey
• 1/2 tsp dill
• 1/4 tsp garlic powder
• 1/4 tsp paprika
• 1/4 tsp salt
• 1/8 tsp pepper

Directions:

1. Rinse and drain soybeans; place in large bowl.
2. Add pasta, carrots, celery, onion and olives. Toss well.
3. In a small jar or bowl, blend the olive oil, vinegar, honey, dill, garlic powder, paprika, salt and pepper until well-combined.
4. Drizzle dressing over the salad and toss well. Chill in a tightly sealed container for at least an hour before serving.