Kidney Beans and Pasta Salad
Kidney Beans and Pasta Salad
Ingredients
- Dressing:
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon Italian seasoning
- 3/4 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- Salad:
- 4 cups fresh or frozen broccoli florets
- 3 cups uncooked rotelle pasta (9oz)
- 1 (15oz) can SunVista® Kidney Beans (drained, rinsed)
- 1/4 large red onion, thinly sliced (1/2 cup)
- 1 (1.5oz) package sliced pepperoni
Kidney Beans and Pasta Salad
Low Calorie
30 min
Total Time
15 min
Prep Time
6
Servings
Ingredients
- Dressing:
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon Italian seasoning
- 3/4 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- Salad:
- 4 cups fresh or frozen broccoli florets
- 3 cups uncooked rotelle pasta (9oz)
- 1 (15oz) can SunVista® Kidney Beans (drained, rinsed)
- 1/4 large red onion, thinly sliced (1/2 cup)
- 1 (1.5oz) package sliced pepperoni
Directions
In large bowl, beat all dressing ingredients with wire whisk until well blended; set aside.
In large Dutch oven, bring 10 to 12 cups water to full rolling boil. Add broccoli; cook 3 minutes. Remove from water with slotted spoon; drain. Set aside to cool. Add pasta to boiling water. Cook as directed on package. Drain; rinse with cold water.
Meanwhile, add beans, onion and pepperoni to dressing in bowl. Stir to coat. Add pasta; mix well to coat with dressing. Just before serving, fold in broccoli.
Serving Suggestion: For a heartier salad, add cubes of cooked chicken. Top with grated parmesan cheese.
Tip: Adding the broccoli last helps keep its vibrant green color.
Serving Size: about 8oz each
Nutritional Information Per Serving:
Calories 300, Total Fat 13g (Saturated Fat 2.5g, Trans Fat 0g), Cholestrol 5mg, Sodium 570mg, Carb 34g, Fiber 5g, Total Sugar 3g, Added Sugar 0g, Protein 11g, Vitamin D 0%, Calcium 6%, Iron 15%, Potassium 4%
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.