Three Bean Pasta Salad
This fresh Summer side dish takes the flavors of a traditional tangy 3 beans salad and turns them into a vinaigrette tossed pasta salad.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Pasta, Side Dish
Cuisine: American
Servings: 10
Calories: 332kcal
- 1 lb penne pasta
- 15 oz can dark red kidney beans drained
- 15 oz can chickpeas drained
- 15 oz can cut green beans drained
- 1 small red onion diced
- 1 red pepper seeded & diced
- 3 tbsp Dijon mustard
- 2 tbsp canola oil
- 3 tbsp red wine vinegar
- 3 tbsp fresh parsley chopped
Prepare the pasta according to the package directions. Strain the pasta, and immediately run it under cold water to stop the cooking process. Continue, stirring, until all the pasta's cool to the touch. Set aside.
Add the pasta, beans, onion, & pepper to a large mixing bowl. Toss them to combine.
In a smaller mixing bowl, whisk together the remaining ingredients until smooth.
Pour this dressing out over the pasta/bean mixture. Toss gently until everything's evenly combined and coated with dressing.
Serve & enjoy!
Calories: 332kcal | Carbohydrates: 64g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Sodium: 79mg | Potassium: 994mg | Fiber: 13g | Sugar: 15g | Vitamin A: 3180IU | Vitamin C: 65.5mg | Calcium: 162mg | Iron: 5mg