Confetti Pasta and Beans

In a large pot, cook pasta to manufacturer’s instructions.

While the pasta is cooking, heat a large sauté pan with oil over medium-high heat. Add bell pepper, onion, and carrots with a pinch each of salt and pepper. Cook for 4-5 minutes until onions are translucent. Add minced garlic, cook for an additional minute. Add chicken stock, bring to a boil, then reduce heat to a simmer, cooking until carrots are tender.

Add cooked, drained pasta and drained beans into the sauté pan, stir to coat. Simmer on low until liquids have been absorbed by the pasta, about 4-5 minutes. Remove from heat. Stir in corn, scallions, cilantro, olives and tomatoes.

Top with grated cheese, or guacamole (optional).