Fiesta Pasta Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
8 oz (227 g) Penne pasta, gluten free (e.g., Hodgson Mill Penne with Golden Milled Flax Seed)20 cherry tomatoes (more if preferred), sliced in half1 green capsicum, chopped1 can Bush's Black Beans, drained1/4 cup Extra Virgin olive oil2 tbsp chopped fresh basil (substitute 1 tbsp dried)1 tsp black pepper1 garlic clove, crushed1/2 cup finely chopped onion1/2 cup fresh grated Parmesan cheese
Cook pasta according to package directions (Hodgson Mill states 4-6 minutes). Drain thoroughly.
While pasta cooks, cut cherry tomatoes in half and place in a large bowl.
Place black beans in a colander to drain and rinse under water to remove excess juice then add beans to bowl.
Chop one medium to large green bell pepper and add to tomato and bean mix.
Pour 1/4 cup extra virgin olive oil into bowl then add chopped basil, crushed garlic and finely chopped onion.
Mix all together with a wooden spoon to coat with olive oil
While pasta is still hot, pour over ingredients in the bowl, allow to sit for a minute to help "cook" the tomatoes.
When slightly cooled, add grated Parmesan cheese; toss all ingredients well to combine.
Makes 4 servings. Can be eaten hot or cold.
Optional: add 4 oz cubed chicken breast for variety and extra protein.
Number of Servings: 4
Recipe submitted by SparkPeople user LOOSEBRICK.
While pasta cooks, cut cherry tomatoes in half and place in a large bowl.
Place black beans in a colander to drain and rinse under water to remove excess juice then add beans to bowl.
Chop one medium to large green bell pepper and add to tomato and bean mix.
Pour 1/4 cup extra virgin olive oil into bowl then add chopped basil, crushed garlic and finely chopped onion.
Mix all together with a wooden spoon to coat with olive oil
While pasta is still hot, pour over ingredients in the bowl, allow to sit for a minute to help "cook" the tomatoes.
When slightly cooled, add grated Parmesan cheese; toss all ingredients well to combine.
Makes 4 servings. Can be eaten hot or cold.
Optional: add 4 oz cubed chicken breast for variety and extra protein.
Number of Servings: 4
Recipe submitted by SparkPeople user LOOSEBRICK.
Nutritional Info Amount Per Serving
- Calories: 362.4
- Total Fat: 18.1 g
- Cholesterol: 9.9 mg
- Sodium: 354.4 mg
- Total Carbs: 39.2 g
- Dietary Fiber: 4.6 g
- Protein: 11.2 g
Member Reviews
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JO88BAKO
great! - 9/5/10
Reply from LOOSEBRICK (9/6/10)
Thanks for rating. I love that this is quick, tasty and combines lots of nutrients. I wish the carbs were a little lower though. It is a satisfying meal!