Olive This Bean Pasta Salad
A healthier, lighter version of pasta salad made with cannellini beans, artichoke hearts, roasted red peppers and creamy feta. Allow this salad to marinate for at least an hour for the flavors to marry well.
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.
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.