pasta salad with red kidney beans and red vinegarette
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of pasta salad with red kidney beans and red vinegarette calories by ingredient
Introduction
One of my preferred versions of vegetarian pasta salad. One of my preferred versions of vegetarian pasta salad.Number of Servings: 8
Ingredients
-
500 g pasta (fusili or farafelle)
1 3 oz can tomato paste
500g cooked red kidney beans
100g cooked lentils
3 tbsp oilve oil
4 tbsp red balsamic vinegar
3 cloves garlic, minced
1 small red onion, minced
5 sundried tomatoes, minced
0.5 tbsp white pepper
3 tbsp grated parmesan cheese
1 tbsp basil, minced
5 sprigs parsley, minced
salt to taste
Directions
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.