1 lb pasta, cooked and rinsed - I used Barilla pasta, bellflower shape
1 medium onion, chopped
1 medium cucumber, peeled and chopped
1 can garbanzo beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can green beans, drained and rinsed
1 can wedged black olives, drained
1 cup broccoli, lightly steamed and chopped
Dressing Ingredients:
3/4 cup apple cider vinegar
3/4 cup oil
3/4 cup sugar
1 teaspoon garlic powder
1 tablespoon italian seasoning
Toss the salad ingredients in a big bowl. Combine the dressing ingredients in a large bottle, put the lid on tightly, and shake vigorously until sugar is dissolved.
Pour over pasta mix, stir until the dressing coats entire salad, cover, and refrigerate overnight.
Serve cold.
