Written on a note pad from the Hotel Du Pont in Wilmington, DE is this recipe for Vegetable Pasta Salad. It seems like a fairly straight forward pasta salad side dish, although I personally would not use any of these veggies. I’d probably make it with fresh veggies, no beans, chopped red onion, and sliced green olives. You can adapt this as you choose for your enjoyment!

Vegetable Pasta Salad

1 1/2  kidney beans (drained)

2 c pasta (cooked & drained)

2 c frozen peas & carrots (thawed & drained)

1/2 c celery

1/4 c Italian salad dressing

1/4 c mayo

2 T parsley flakes

1/2 tsp salt

1/4 tsp pepper

In a bowl mix together all ingredients. Refrigerate until served.