Rotini & Kidney Bean Salad
Barilla - Tri-Color Rotini 1/2 of a 12 oz box
Peas, frozen, 1 cup
great value light red kidney bean, 1 can
2% mozarella Cheese, .5 cup
Cheese - Kraft Parmesan Shredded, 28 gram(s)
Extra Virgin Olive Oil, 3 tbsp
Balsamic Vinegar, .5 tbsp
5 Cherry Tomatoes
This recipe is extremely versatile. I have made it with bottled dressings, different cheeses (feta, cheddar, romano, etc). You can easily cut fat and calories by switching up the dressings and cheeses (although I'm fine with the healthy fats from the olive oil). It is filling, healthy, and the leftovers keep beautifully.
Add beans to large bowl. Drain pasta and add to bowl. Add cheeses and drained peas. Top with tomatoes. Toss with vinaigrette and serve.
Serving Size: 5-6 Servings