pasta salad with red kidney beans and red vinegarette
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
500 g pasta (fusili or farafelle)1 3 oz can tomato paste500g cooked red kidney beans100g cooked lentils 3 tbsp oilve oil4 tbsp red balsamic vinegar3 cloves garlic, minced1 small red onion, minced5 sundried tomatoes, minced0.5 tbsp white pepper3 tbsp grated parmesan cheese1 tbsp basil, minced5 sprigs parsley, minced salt to taste
Cook pasta until al dente according to instructions. Drain and let cool.
In a bowl, combine beans, tomato paste, olive oil, balsamic vinegar, garlic, onion, sundried tomatoes, pepper, basil, parsley, and parmesan. Blend bean mixture with cooled pasta. Adjust spices as needed and salt to taste. Refrigerate until thoroughly chilled before serving. Best after marinating overnight, and will keep for several days in the fridge.
Number of Servings: 8
Recipe submitted by SparkPeople user NAXOS9.
In a bowl, combine beans, tomato paste, olive oil, balsamic vinegar, garlic, onion, sundried tomatoes, pepper, basil, parsley, and parmesan. Blend bean mixture with cooled pasta. Adjust spices as needed and salt to taste. Refrigerate until thoroughly chilled before serving. Best after marinating overnight, and will keep for several days in the fridge.
Number of Servings: 8
Recipe submitted by SparkPeople user NAXOS9.
Nutritional Info Amount Per Serving
- Calories: 211.6
- Total Fat: 6.6 g
- Cholesterol: 22.1 mg
- Sodium: 365.4 mg
- Total Carbs: 31.0 g
- Dietary Fiber: 5.2 g
- Protein: 8.2 g
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