Replace a traditional pasta salad with
a lighter version. Make this pasta salad with cannellini beans,
roasted red peppers and creamy feta.
Olive
This Bean Pasta Salad
- 1 cup cooked spiral pasta
- 1 cup seeded and chopped
tomatoes
- 1 clove garlic, minced
- 1 cup cucumber cut in
1/2 lengthwise, then 1/4-inch wide pieces
- 1/2 cup chopped roasted
red pepper
- 1 (6-ounce) jar marinated
artichoke hearts, drained, quartered
- 2 tablespoons canned black
olives, chopped
- 1 (15.5-ounce) can BUSH’S®
Cannellini Beans, drained and rinsed
- 1 lemon, juiced
- 3 tablespoons extra virgin
olive oil
- 1/4 cup crumbled feta
cheese
- Salt and black pepper,
to taste
- In a large bowl, combine
tomatoes, garlic, cucumbers, red peppers, artichokes, olives,
and cooked pasta.
- Add beans and gently mix.
- Add lemon juice and olive
oil. Adjust seasoning with salt and pepper. (If time permits,
let sit for 1 hour.)
- Sprinkle with feta cheese.
Makes 8 servings.
Preparation time: 20 minutes.
Nutritional Information
Per Serving (1/8 of recipe): Calories 144 (44% from fat) | Fat
7.7g (sat 1.5g) | Cholesterol 4mg | Carbohydrate 16.7g | Fiber
4.3g | Protein 4.7g
Recipe developed by Connie
Guttersen, R.D., Ph.D., nutrition instructor at the Culinary
Institute of America, author of “The Sonoma Diet” and
mom.
Recipe and photograph provided
courtesy of Bush's Beans, through ECES, Inc., Electronic Color
Editorial Services.
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