Tasty Lunches

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Mixed bean pasta salad

3
Lunch & Light Meals|Vegetarian
2 peopleServes
2
Prep   5 min
Cook   10 min
  • Whole wheat pasta, uncooked, 1 cup(s), e.g. shells
  • Mixed beans, canned, drained, ¾ cup(s), rinsed
  • Lentils, canned, drained, ¾ cup(s), rinsed
  • Celery, 2 stalk(s), medium, sliced
  • Cherry tomatoes, 4 oz, or mixed colored tomatoes, halved
  • Roasted red peppers, 2 oz, sliced
  • Red onion, chopped, 2½ tbsp(s)
  • Arugula, 1 cup(s)
  • Parsley, fresh, 2 tbsp(s), chopped
  • Capers, 2 tsp(s), drained
  • Light mayo, 2½ tbsp(s)
  • Red wine vinegar, 1 tbsp(s)
  • Dijon mustard, 1 tsp(s)
  • Crushed red pepper flakes, ½ tsp(s)

Method

Cook the pasta in a saucepan of boiling, lightly salted water until al dente. Drain and refresh in cold water. Transfer to a bowl.

Add the mixed beans, lentils, celery, cherry tomatoes, roasted red pepper, onion, arugula, parsley and capers. Season with black pepper, toss gently to combine.

For the dressing, combine mayo, 1 tablespoon of cold water, red wine vinegar, mustard and red pepper flakes in a small jar. Secure the lid and shake well to combine. Just before serving, pour the dressing over the salad. Toss gently to combine.

Nutrition facts per serve
Makes 2 serves

Food Groups

V
Vegetables
1.3
F
Fruits
0
C
Carbohydrates
2.2
PD
Protein/Dairy
1.2
Ft
Fats
1.2
S
Sweets
0

Nutrition Facts

Calories375
Total Fat6.4 g
- Saturated Fat1 g
Cholesterol3 mg
Sodium867 mg
Total Carbohydrate59.6 g
- Dietary Fiber10.6 g
- Total Sugars7.8 g
-- Added Sugars0 g
Protein16.8 g
Join the Mayo Clinic Diet today!

Join the Mayo Clinic Diet today!

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