Italian Bean Pasta Salad

Serve this as a side dish, salad or main course. The beans and pasta form a complete protein, so it’s perfect for the vegetarian. Use any combination of canned cooked beans you like. Fresh cooked beans are excellent if you have the time. It tastes great at room temperature or chilled

1. Cook the pasta in boiling water according to package directions, or until firm to the bite, about 10 minutes. Rinse with cold water. Drain well and place in a serving bowl.

2. Add the tomatoes, green pepper, onion, red and white kidney beans, chickpeas, feta cheese and basil to the serving bowl

3. Combine the lemon juice, oil, vinegar, garlic, basil and oregano in a small bowl. Mix well. Pour the dressing over the pasta and toss.

12 oz medium shell pasta
2 1/2 cups chopped plum tomatoes
3/4 cup diced green bell pepper
3/4 cup diced red onion
2/3 cup canned red kidney beans, drained and rinsed
2/3 cup canned white kidney beans, drained and rinsed
2/3 cup canned chickpeas, drained and rinsed
1/2 cup light feta cheese, crumbled
1/3 cup fresh chopped basil or parsley
1/4 cup freshly squeezed lemon juice
3 Tbsp olive oil
1 Tbsp balsamic vinegar
2 tsp crushed fresh garlic
2 1/2 tsp dried basil
1 1/2 tsp dried oregano

Nutritional Analysis per Serving

Calories 333
Protein 11 g
Fat 9g
Saturated Fat 2g
Carbohydrates 53 g
Cholesterol 8 mg
Sodium 420 mg
Fiber 7g

Prep Time: 15 minutes

Make Ahead: Prepare salad and dressing early in the day and refrigerate. Toss together up to 2 hours before serving.

Serves 8