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Pasta Vegetable And Bean Salad

Summer's picture
If you love pasta salads you will love this recipe. Its simple, quick and easy and has a twist in the tail. Try it!
  Pasta 1 Bag (1 kg)
  Frozen mixed vegetables 1 Bag (1 kg)
  Onion 1 , sliced
  Canned chickpeas 1 Can (10 oz)
  Canned red kidney beans 1 Can (10 oz)
  Lemon juice 1⁄4 Cup (4 tbs)
  Red vinegar 1⁄4 Cup (4 tbs)
  Olive oil 1⁄4 Cup (4 tbs)
  Salt To Taste
  Pepper To Taste
  Plain yogurt 1 Cup (16 tbs)
  Mustard 3 Tablespoon

1. Boil and drain the pasta according to directions on the bag.

2. Cook the frozen vegetables in the microwave oven for few minutes until they are half cooked.
3. Mix the warm pasta with the vegetables.
4. Wash the canned chickpeas and the red kidney beans and mix them with the pasta and vegetables.
5. Add the sliced onions.
6. Season with salt and pepper.
7. Add the lemon and the vinegar dressing.

8. Serve at room temperature or place in the fridge and serve cold.
9. Mix yogurt and mustard together and serve next to the salad for an extra kick in the flavor.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
This pasta vegetable and bean salad opens up a new horizon for pasta salads with its choice of ingredients and making it ultra nutritious. The beans and vegetables give it an extra kick of protein and vitamins and the pasta takes care of your carbs. So take a look at this video for the details of this all rounder recipe and see how the olive oil turns it into a luscious dish..

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