Beany Pasta Salad
- Number of Servings: 16
Ingredients
1 bag Trader Joe's fusilli pasta1.5 cups diced or shredded carrots1 cup diced celery2 cups diced bell pepper, any color(s)1.5 cups broccoli, steamed al dente1/3 large red onion, diced (about .5 cup)2 cups cooked red kidney beans2 cups canned sweet corn2 TBSP Penzey's Italian Dressing Base3/4 cup red wine vinegar1/4 cup extra virgin olive oil
1) Cook pasta 'till al dente and drain.
2) Lightly steam broccoli until bright green and still crunchy.
3) Stir all pasta and veggies together.
4) Add the dressing base, and stir until evenly distributed.
5) Stir in the vinegar and oil.
6) Allow salad to meld in your 'fridge overnight.
Serving Size: Makes 16 1-cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user LAURAMAMASAURUS.
2) Lightly steam broccoli until bright green and still crunchy.
3) Stir all pasta and veggies together.
4) Add the dressing base, and stir until evenly distributed.
5) Stir in the vinegar and oil.
6) Allow salad to meld in your 'fridge overnight.
Serving Size: Makes 16 1-cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user LAURAMAMASAURUS.
Nutritional Info Amount Per Serving
- Calories: 196.2
- Total Fat: 4.1 g
- Cholesterol: 0.0 mg
- Sodium: 306.0 mg
- Total Carbs: 34.5 g
- Dietary Fiber: 4.3 g
- Protein: 5.7 g
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