multicolour bean and pasta salad

Name: multicolour bean and pasta salad Recipe
Yield: 8
Ingredients: 200g whole wheat fusili; 240g tricolour fusili; 250g red kidney beans drained; 265g chick peas drained; 45g pesto; 2 tbsp olive oil; 2 tbsp white balsamic vinegar; juice from 1/2 lemon; 150g feta cheese; 1 small onion diced; 3 cloves garlic diced; white and black pepper to taste

Number of Servings: 8

Ingredients

200g whole wheat fusili240g tricolour fusili250g red kidney beans, drained265g chick peas, drained45g pesto2 tbsp olive oil2 tbsp white balsamic vinegarjuice from 1/2 lemon150g feta cheese1 small onion, diced3 cloves garlic, dicedwhite and black pepper to taste

Directions

Combine beans, chopped vegetables, and all oils, vinegars and juices. Cook pasta according to instructions; drain, and rinse with cold water. Combine pasta with bean mixture. Chill for at least 4 hours before serving; best if chilled overnight. Add fresh vegetables like tomatoes, cucumbers, broccoli, or bell peppers before serving, if desired.

Number of Servings: 8

Recipe submitted by SparkPeople user NAXOS9.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 379.2
Total Fat: 12.4 g
Cholesterol: 19.2 mg
Sodium: 486.8 mg
Total Carbs: 53.9 g
Dietary Fiber: 6.9 g
Protein: 13.7 g

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