•6 tablespoons olive oil
•3 tablespoons white wine vinegar
•1 teaspoon gluten free soy sauce
•1 garlic glove, minced
•1 bag steamed broccoli
•1 can dark red kidney beans (drained and rinsed)
•1 cup Parmesan cheese
Combine the olive oil, white wine vinegar and garlic in a large pasta serving bowl. Add cooked pasta. We use Le Venezianne fusilli pasta (affiliate link). Add the bag of steamed broccoli, the can of dark red kidney beans and the Parmesan cheese. Mix all together and serve.