PASTA DAY: Three-Bean Pasta Salad

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* Exported from MasterCook *

 

Three-Bean Pasta Salad

 

Recipe By : Pasta East to West by Nava Atlas, page 54

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Pasta, Couscous, Etc.

Salads, Main Dish Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***DRESSING***

1/4 cup red wine vinegar

2 tablespoons extra-virgin olive oil

1 tablespoon Dijon-style mustard

1 tablespoon honey or brown rice syrup

1/4 teaspoon paprika

1/4 teaspoon dried oregano

1/4 teaspoon thyme

***REMAINING INGREDIENTS***

8 ounces pasta -- any short shape

(try radiatori or orecchiette or rotelle)

2 cups fresh green beans -- trimmed

and cut into 1-inch lengths

OR thawed frozen cut green beans

1 cup canned pink or kidney beans -- drained and rinsed

1 1/2 cups canned chickpeas -- drained and rinsed

2 large celery stalks -- diced

1/2 medium red bell pepper -- diced

1/4 cup finely chopped fresh parsley

2 scallions -- thinly sliced

Salt and freshly ground black pepper -- to taste

 

6 to 8 servings

 

Adding pasta to the popular three-bean combo gives it a contemporary twist.

 

Combine the dressing ingredients in a small bowl, and stir together. Set

aside.

 

Cook the pasta in plenty of rapidly simmering water until al dente. Drain

and rinse until cool, then drain well again.

 

Meanwhile, steam the green beans in a medium saucepan with a small amount

of water until tender-crisp. Drain and rinse under cool water.

 

Combine the pasta, green beans, and dressing with the remaining ingredients

in a serving bowl, and toss well. Cover and refrigerate until needed, or

serve at once.

 

Calories: 187, Carbohydrate: 28 g, Total Fat: 5 g, Cholesterol: 0 g,

Protein: 6 g, Sodium: 76 mg

 

 

 

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