ROAST BEEF PASTA SALAD

 9-oz uncooked radiatore (or your favorite small) pasta

6-oz lean deli roast beef 

1 can (15-oz) kidney beans, drained and rinsed

1 can (15-oz) whole baby corn, drained and rinsed

1 can (10-oz) diced tomatoes and green chilies

1 cup sherry tomato halves

2 tbsp minced fresh parsley

1 tbsp minced fresh oregano

1/4 cup olive oil

1/2 cup sliced ripe olives, optional

Cook pasta according to package directions; omit salt, drain. Rinse with cold water and drain again.

Slice the beef into thin strips and combine in a large bowl with the pasta and remaining ingredients. Toss to coat and garnish with some fresh oregano, if desired.

Yield: 6 servings

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