Fiesta Pasta Salad
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Fiesta Pasta Salad calories by ingredient
Introduction
This is a colorful, delicious pasta salad that can be eaten cold or hot. It includes black beans, cherry tomatoes and green pepper tossed with penne pasta. This uses gluten free pasta. This is a colorful, delicious pasta salad that can be eaten cold or hot. It includes black beans, cherry tomatoes and green pepper tossed with penne pasta. This uses gluten free pasta.Number of Servings: 4
Ingredients
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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 half
1 green capsicum, chopped
1 can Bush's Black Beans, drained
1/4 cup Extra Virgin olive oil
2 tbsp chopped fresh basil (substitute 1 tbsp dried)
1 tsp black pepper
1 garlic clove, crushed
1/2 cup finely chopped onion
1/2 cup fresh grated Parmesan cheese
Directions
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.
Member Ratings For This Recipe
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