Tomato Basil and Bean Pasta Salad
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Ingredients
- 1 pound pasta (ziti, bow tie or other shaped pasta)
- 2 tablespoons vegetable oil (or cooking oil of your choice)
- 1/4 cup vinegar
- 2 teaspoons Dijon mustard
- 1/4 teaspoon ground black pepper
- 1 cup fresh basil leaves (chopped)
- 3 large tomatoes (or cherry tomatoes)
- 1 cup kidney beans (cooked or low-sodium canned drained, or try garbanzo beans or black beans)
- mozzarella cheese, fat-free (cubed or shredded cheese optional)
- walnuts (chopped, optional)
Instructions
- Wash hands with soap and water.
- Cook pasta according to package directions. Drain and cool.
- In a small mixing bowl, whisk together vegetable oil, vinegar, Dijon-style mustard, and pepper to make vinaigrette.
- In a large mixing bowl, combine pasta, beans, basil, and tomatoes. Pour vinaigrette over top and toss together. Cover and chill at least 1 hour.
- If desired, add nuts and cheese just before serving, tossing again to combine.
Nutrition
| Calories | 214 |
|---|---|
| Protein | 8 g |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Sodium | 24 mg |
| Carbohydrates | 37 g |
| Dietary Fiber | 4 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Farm Fresh Summertime Recipes Connecticut Food Policy Council