multicolour bean and pasta salad

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of multicolour bean and pasta salad calories by ingredient



Number of Servings: 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

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.