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Ingredients
  • 8 ounces whole-grain penne or fusilli pasta (3½ cups cooked)
  • 1 (15-ounce) can tomato sauce (1½ cups)
  • ½ small onion, cut into ¼-inch dice (½ cup)
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh garlic, minced (6 cloves)
  • 1 teaspoon dried oregano
  • 1 (15-ounce) can red kidney beans, drained and rinsed (1½ cups)
  • 2 cups shredded kale (2 ounces)
  • 1 orange bell pepper, cut into thin slices (1 cup)
  • ½ cup shredded red cabbage
  • ½ cup cherry tomatoes, sliced into halves (3 ounces)
  • 1 tablespoon finely chopped fresh parsley
  • Sea salt and freshly ground black pepper
Steps
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