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Italian Bean Pasta Salad Recipe

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This recipe for Italian Bean Pasta Salad, by , is from The LeBlanc Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Barbara LeBlanc

Category:
Category:

Ingredients:  
Ingredients:  
12 oz medium shell pasta
2 1/2 c chopped tomatoes
3/4 c diced sweet green peppers
3/4 c diced red onions
2/3 c canned red kidney beans, drained
2/3 c canned white kidney beans , drained
2/3 c canned chick peas, drained
3 oz feta cheese, crumbled

Dressing
1/4 c lemon juice
3 T olive oil
1 T red wine vinegar
2 tsp crushed garlic
2 1/2 tsp dried basil
1 1/2 tsp dried oregano

Directions:
Directions:
1. Cook pasta in boiling water according to package instructions or until firm to bite. Rinse well with cold water, drain and place in bowl.
2. Add tomatoes, green peppers, onions, three beans and feta cheese.
3. Make the dressing. In small bowl add all the ingredients and mix well together. Pour over pasta and toss.

Feel free to change beans - use a single can, use black beans etc. Feta can be increased or decreased to taste.

Number Of Servings:
Number Of Servings:
8 - 333 cal, 11g protein, 7gm fibre
Preparation Time:
Preparation Time:
about 30 minutes
Personal Notes:
Personal Notes:
This was a favourite at kids camp. I usually added less pasta, less oil, and more veggies and feta

 

 

 

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