2 cups Raw, med-size shaped pasta
2 cups Cooked/canned red beans or 2 cups kidney beans
1 cup Diced zucchini (@ 1 med)
1 each small green pepper, fine chop
1 each medium ripe tomato, chopped
1/3 cup Chopped green olives
1/4 cup Grated Parmesan cheese
1 cup Plain yogurt
1/2 teaspoon Chili powder or more to taste
1/2 teaspoon Ground coriander
1/2 teaspoon Paprika
1/4 teaspoon Dried sage
Cook the pasta al dente and rinse with cool water. Drain the pasta well and put it in a mixing bowl. Add the remaining ingredients and mix thoroughly. Serve at room temperature or chilled.