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Pasta Bean Salad Recipes Easy

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Description

The pasta bean salad is an easy-to-make recipe that combines the flavors of pasta, beans, and fresh vegetables. This salad is perfect for a quick lunch or as a side dish for a barbecue or picnic. It is also a great dish for vegetarians and vegans.

Prep Time

The preparation time for this pasta bean salad recipe is approximately 15 minutes.

Cook Time

The cook time for this recipe is approximately 10 minutes.

Ingredients

The ingredients needed for this pasta bean salad recipe include:
  • 1 pound of pasta
  • 1 can of kidney beans
  • 1 can of chickpeas
  • 1 red pepper
  • 1 yellow pepper
  • 1 green pepper
  • 1 red onion
  • 1/4 cup of olive oil
  • 1/4 cup of red wine vinegar
  • 1 teaspoon of salt
  • 1 teaspoon of black pepper

Equipment

The equipment required for this recipe includes a large pot for cooking the pasta, a colander for draining the pasta, and a large mixing bowl for combining the ingredients.

Method

1. Cook the pasta according to the directions on the package. Drain and rinse with cold water. 2. Drain and rinse the kidney beans and chickpeas. 3. Chop the red, yellow, and green peppers into small pieces. 4. Finely chop the red onion. 5. In a large mixing bowl, combine the pasta, kidney beans, chickpeas, peppers, and red onion. 6. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and black pepper. 7. Pour the dressing over the pasta and bean mixture and toss to combine. 8. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving.

Notes

This pasta bean salad is a versatile dish that can be customized to suit your taste preferences. You can add different vegetables, such as cherry tomatoes, cucumbers, or shredded carrots. You can also add fresh herbs, such as basil or parsley, to add extra flavor.

Nutrition Info

This pasta bean salad recipe serves 8 people and contains approximately:
  • Calories: 350
  • Protein: 12g
  • Carbohydrates: 55g
  • Fat: 9g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 290mg
  • Fiber: 9g
  • Sugar: 6g

Recipes FAQ

Can I make this recipe ahead of time?

Yes, this pasta bean salad can be made ahead of time and stored in the refrigerator for up to 3 days.

Can I use a different type of pasta?

Yes, you can use any type of pasta for this recipe. Penne, fusilli, or farfalle are good options.

Can I substitute the beans for another type of legume?

Yes, you can substitute the kidney beans and chickpeas for other types of legumes, such as black beans, white beans, or lentils.

Recipe Tips

  • Be sure to rinse the pasta with cold water after cooking to prevent it from sticking together.
  • For a creamier salad, you can add a dollop of Greek yogurt or mayonnaise to the dressing.
  • If you don't have red wine vinegar, you can substitute it with apple cider vinegar or balsamic vinegar.
  • For a spicier salad, you can add a pinch of red pepper flakes to the dressing.

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