How To make Really Simple Pasta and Bean Salad
1 c Small spiral pasta, or bow
Ties, or small shells 1 15-oz can white beans,
Drained, rinsed, and drained Well again 2 Prepared roasted red bell
Peppers, diced (see note) 1/4 c Low-fat mayonnaise
3 tb Sun-dried tomato or basil
Pesto 1 1/2 tb White wine vinegar or lemon
Juice 1/8 ts Salt
Freshly ground black pepper To taste Optional: 1/4 c Minced parsley
1. Bring a pan of water to the boil, add the pasta and cook according to
package directions. Drain. 2. Combine the pasta with the beans and bell peppers.
3. Combine the mayonnaise, pesto, vinegar or lemon juice, salt and pepper.
Stir into the salad. Stir in the parsley if using and serve. Note: Roasted red bell peppers can be purchased already prepared; major supermarkets often stock them with other condiments.
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PASTA SALAD | with Italian salad dressing
This easy Italian pasta salad recipe is packed with fresh, colorful vegetables and homemade Italian dressing. This can easily be made gluten-free and/or high protein.
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TIMESTAMPS
0:00 Intro
0:22 Prep the vegetables
1:22 How to chop an onion
1:54 How to chop basil
2:20 Making the Italian dressing
3:05 Preparing the pasta
3:21 What I love about this pasta salad
3:51 Adding pasta to the dressing
4:06 Adding veggies to the pasta
4:43 Mix it all together
4:51 Enjoy!
PASTA SALAD RECIPE
1 (16-ounce) box of Fusilli pasta gluten-free works as well
1/3 cup extra virgin olive oil
1/3 cup red wine vinegar
2 cloves garlic crushed
1 teaspoon Dijon mustard
1 teaspoon Italian seasoning
1 teaspoon sea salt
1/2 teaspoon black pepper
1 (14-ounce) can of quartered artichoke hearts drained
1/2 cup Kalamata olives cut in half
1 1/2 cup bell pepper diced (I like to use yellow and orange)
1 cup baby tomatoes cut in half
1/2 cup celery thinly sliced into half-moons
1/2 red onion finely diced
1/2 cup chopped fresh basil
INSTRUCTIONS
Cook pasta according to package instructions until al dente. While the pasta cooks, whisk together extra virgin olive oil, red wine vinegar, garlic, mustard, Italian seasoning, salt, and pepper in a large bowl.
Drain the pasta and add it right into the dressing. Toss to coat. Let cool, tossing once or twice so the pasta can absorb all the flavors of the dressing.
Add in artichoke hearts, olives, bell pepper, tomatoes, celery, onion, and basil, and stir well to combine. Serve and enjoy or chill until ready to serve.
NOTES
Store the leftover salad in an airtight storage container in the refrigerator for about 5 days. Before serving again, give it a good stir and taste + season again as needed. This salad is great served at room temperature or chilled.
Nutrition
Serving: 1cup | Calories: 74kcal | Carbohydrates: 3g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 292mg | Potassium: 97mg | Fiber: 1g | Sugar: 1g | Vitamin A: 731IU | Vitamin C: 26mg | Calcium: 13mg | Iron: 1mg
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BEAN PASTA SALAD | HEALTHY SALAD RECIPE IN UNDER 3 MINUTES
BEAN PASTA SALAD RECIPE
* Ingredients:
- 2 cups boiled kidney beans
- 3 cups boiled white chickpeas
- 1 cup boiled pasta
- 1 cup chopped onions
- 1 cup chopped tomatoes
- 1/2 cup chopped coriander
- 2 green chillies chopped
* Ingredients for the sauce:
- 1 cup tamarind soaked in 1 cup warm water (seeds removed and pulp extracted)
- 3/4th cup ketchup
- 3/4th cup yogurt
- 1 tbsp lemon juice
- 1 tbsp chilli sauce
- 1 tbsp soy sauce
- 2 and 1/2 tbsp brown sugar
- 1 tbsp chat masala
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Pesto Pasta Salad
Don't skimp on pesto, and don't be shy with olive oil. If you do, you'll end up staring at a mound of flavour-lacking, dry pesto pasta salad, thinking darn it, I should have just followed the recipe!.
PS Just 2 tablespoons of mayo is the secret here. Just gives an edge of creaminess without weighing it down, plus significantly improves the quality of next-day leftovers - prevents it from drying out.
TIP: Homemade pesto obviously rules here, but if you need to resort to store-bought, get it from the fridge rather than aisle. It's better.
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