Ingredients
2 1/2
cups uncooked radiatore (nugget) pasta (8 ounces)
18
pearl onions, peeled
6
ounces whole green beans
1
large red bell pepper, cut into strips
1
large yellow bell pepper, cut into strips
1/2
cup sugar
1/2
cup white wine vinegar
1/3
cup olive or vegetable oil
1/4
cup balsamic vinegar
1 1/2
teaspoons chopped fresh or 1/2 teaspoon dried basil leaves
1/4
teaspoon coarsely ground pepper
1/8
teaspoon salt
Preparation
Cook pasta as directed on package. Rinse with cold water; drain.
Meanwhile, place beans and pearl onions in 1 inch water in 2-quart saucepan. Heat to boiling; reduce heat. Simmer uncovered 10 to 15 minutes or until crisp-tender; drain. Immediately rinse with cold water; drain.
In small bowl, mix all marinade ingredients. Place pasta, beans, onions and peppers in 8x8 inch baking dish, keeping each item separate. Pour marinade over pasta and vegetables. Cover and refrigerate at least 3 hours but no longer than 8 hours, spooning marinade over mixture occasionally. Remove pasta and vegetables from marinade with slotted spoon; discard marinade. Arrange pasta and vegetables on shallow serving platter.
