pasta - Potluck Bean and Pasta Salad

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Potluck Bean and Pasta Salad

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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Dressing

2 tablespoons red wine vinegar

1 tablespoon fresh lemon juice

1 tablespoon Dijon mustard

2 teaspoons Worcestershire sauce

1 teaspoon granulated sugar

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 cloves garlic

1/2 cup extra-virgin olive oil

2 tablespoons minced fresh parsley

1 tablespoon basil pesto

or

1 tablespoon minced fresh basil

Salad

3 cups short pasta (small shells, rotini, or

radiatore)

1 1/2 cups cooked kidney beans

1 1/2 cups cooked chickpeas

1 cup diced yellow bell pepper

1/2 cup sliced black olives

3 large plum tomatoes -- seeded and chopped

1/2 red onion -- diced

salt and pepper to taste

 

Make the dressing: In a small glass measuring cup, whisk together vinegar, lemon

juice, mustard, Worcestershire sauce, sugar, salt, and pepper; set aside. In a

food processor, chop garlic. Add vinegar mixture and process until well mixed.

With machine running, slowly pour olive oil, parsley, and pesto through feed

tube. Set aside.

 

In a large pot of boiling, salted water, cook pasta for 8 to 10 minutes or until

al dente; drain. Rinse under cold running water; drain again, shaking well to

remove any excess water.

 

In a large bowl, toss together pasta, kidney beans, chickpeas, and dressing.

Add yellow peppers, olives, chopped tomatoes, and red onion. Chill well.

Season to taste with salt and pepper.

 

Source:

" The Beans, Lentils, and Tofu Gourmet "

Copyright:

" 2000 "

 

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Per Serving (excluding unknown items): 242 Calories; 16g Fat (55.9% calories

from fat); 6g Protein; 21g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol;

248mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0

Fruit; 3 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0