Tomato Basil and Bean Pasta Salad
Beans, tomatoes, and basil are mixed with pasta and a tasty vinaigrette to give you a easy and tasty meal. Bring this pasta salad to your next cookout or gathering. Add whatever vegetables you have on hand.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/2 cup (184g)
218
Calories
8g
Protein
38g
Carbs
4g
Fat
4g
Fiber
2g
Sugar
59mg
Sodium
Saturated Fat 1 g · Cholesterol 0 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
pasta
1 pound · ziti, bow tie or other shaped pasta
vegetable oil
2 tablespoons · or cooking oil of your choice
vinegar
1/4 cup
Dijon mustard
2 teaspoons
ground black pepper
1/4 teaspoon
fresh basil leaves
1 cup · chopped
tomatoes
3 large · or cherry tomatoes
kidney beans
1 cup · 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
- 1
Wash hands with soap and water.
- 2
Cook pasta according to package directions. Drain and cool.
- 3
In a small mixing bowl, whisk together vegetable oil, vinegar, Dijon-style mustard, and pepper to make vinaigrette.
- 4
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.
- 5
If desired, add nuts and cheese just before serving, tossing again to combine.
Notes
- •Optional ingredients, walnuts and mozzarella, are not included in nutrition analysis and cost estimate.
- •Add other fresh chopped vegetables such as cucumbers, peppers, small summer squash, carrots, broccoli, or cauliflower.
- •Use your favorite salad dressing instead of making your own.
Source: USDA MyPlate Kitchen · Farm Fresh Summertime Recipes Connecticut Food Policy Council
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