Italian Pasta and Beans Salad

Yield: 14 servings (1 cup each)

Preparation Time: 10 minutes; Start to Finish: 25 minute

Print Recipe
Add Recipe To
My Cookbook
Share Recipe

Email

Sent From

From Name From Email

Send To

To Name To Email

Note

Type the numbers below:

Ingredients

check (16 oz.) rotini, uncooked 6 cups (16 oz.) rotini, uncooked

Garlic Vinaigrette:

check olive oil 3/4 cup olive oil

check balsamic vinegar 1/3 cup balsamic vinegar

check chopped fresh parsley 1/4 cup chopped fresh parsley

check garlic, finely chopped 2 cloves garlic, finely chopped

check fresh ground black pepper 1 teaspoon fresh ground black pepper

2 cups (19 oz. can ) cannellini beans, drained

check (19-oz. can) chickpeas, drained 2 cups (19-oz. can) chickpeas, drained

1 1/2 cups ( 12 oz. jar ) roasted red pepper, drained and chopped

1 cup large ripe olives, halved lengthwise

check sliced green onion 1/2 cup sliced green onion

check salt to taste salt to taste

check pepper to taste pepper to taste

Shopping List: Select Shopping List Adds all checked () ingredients to your Shopping List.

Directions:

Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well.

Meanwhile, prepare Garlic Vinaigrette.

Stir in cooled pasta, cannellini beans, chickpeas, roasted red peppers, olives and gren onion; season to taste with salt and ground black pepper. Serve immediately or cover and refrigerate.

Please note that some ingredients and brands may not be available in every store.