Tasty Lunches

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Mixed bean pasta salad

4
Lunch & Light Meals
Servings
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 serving
Makes 2 servings

Food Groups

V
Vegetables
1.3
F
Fruits
0
C
Carbohydrates
2.2
PD
Protein/Dairy
1.2
Ft
Fats
1
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!

Our flexible meal plans fit into any lifestyle, and our easy to prepare recipes show you how good food can be great — and great for you, too.

Join Now