Contributed By: dhanyaka
Dr. Weil's Optimum Health Plan
Adding beans to pasta salad lowers the glycemic index and adds loads of nutrients including fiber. If you are using canned beans, rinse them to remove excess salt. Be sure to cook the macaroni just to the al dente stage.
|
|
Total Preparation Time: Less than 15 minutes
Ingredients: Bean & Legume
Rice, Pasta & Bread
Vegetables
Actual Cooking Time: Less than 15 minutes
Number of Servings: Single
Origin: Mediterranean & Mid-Eastern
Special Features: Quick to Prepare (under 30 minutes)
Simple (6 ingredients or less)
Kids can help make it
Kids can help make it
Make Ahead
Vegetarian
Meal Type: Breakfast & Brunch
Lunch
Salads & Dressings
Ingredients
3/4 cup Cooked chickpeas
3/4 cup Cooked small shell pasta, al dente
1/2 cup Chopped plum tomato
2 tbsp Chopped red or green bell pepper
1/4 cup Chopped parsley
2 tbsp Black olives, slivered
2 tbsp Tomato Red Pepper Salad Dressing
Dressing
1 Small (6 ounce) can of tomato paste
1 Whole roasted red pepper or pimento from a jar
2 tbsp Red wine vinegar
2 tbsp Water
1 clove Garlic, chopped
1 tsp Dried basil
Preparation
1. Combine all salad ingredients in a medium bowl and toss to combine. Chill until served.
2. Combine al dressingl ingredients in a blender container. Blend until well mixed.
Makes 8, two-tablespoon servings.
Cook's Notes
Nutrition Information
Calories: 478
;
Total Fat: 8g
;
Saturated Fat: 1g
;
Carbohydrates: 85g
;
Protein: 21g
;
Sodium: 290mg
;
Fiber: 16g