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Mixed bean pasta salad
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, no-added-salt, drained, ¾ cup(s), rinsed
- Celery, raw, 2 stalk(s), medium, sliced
- Cherry tomatoes, 4 oz(s), or mixed colored tomatoes, halved
- Roasted red peppers, low sodium, 2 oz(s), sliced
- Red onion, chopped, 2½ tbsp(s)
- Arugula, 1 cup(s)
- Parsley, fresh, 2 tbsp(s), chopped
- Capers, 2 tsp(s), drained
- Black pepper, 1 dash(es)
- 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 peppers, 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 serving
Makes 2 servings
Food Groups
|
V
|
1.4 |
|
F
|
0 |
|
C
|
2.2 |
|
PD
|
1.2 |
|
Ft
|
1 |
|
S
|
0 |
Nutrition Facts
| Calories | 374 |
| Total Fat | 5.9 g |
| - Saturated Fat | 0.8 g |
| Cholesterol | 3 mg |
| Sodium | 492 mg |
| Total Carbohydrate | 61.4 g |
| - Dietary Fiber | 16.5 g |
| - Total Sugars | 8.5 g |
| -- Added Sugars | 0 g |
| Protein | 17.2 g |
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