4 INGREDIENT ITALIAN WHITE BEAN PASTA SALAD
Made using store bought bruschetta and canned beans, this 4 Ingredient White Bean Pasta Salad is the easiest summer hosting dish!
Provided by Faith VanderMolen
Categories Pasta
Time 25m
Number Of Ingredients 5
Steps:
- Bring a large pot of water to a boil and cook the pasta according the the package directions.
- Once cooked, drain and rinse the pasta and place it in a large mixing bowl to cool for a few minutes. I stirred in a little bit of olive oil to my pasta to keep the noodles from sticking together and then allowed them to cool after that.
- Once the pasta has cooled a little, add in the remaining ingredients and stir everything to combine.
- Serve immediately or store in an airtight container in the fridge for a few days.
Nutrition Facts : Calories 414 calories, Carbohydrate 59 grams carbohydrates, Cholesterol 18 milligrams cholesterol, Fat 13 grams fat, Fiber 9 grams fiber, Protein 17 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 571 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
OFF THE SHELF PASTA SALAD
OK .. a couple of the ingredients are fresh, but this is a very quick and tasty salad for a pot luck.
Provided by Bill Hilbrich
Categories Low Cholesterol
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Cook pasta according to package instruction, and drain.
- Add the rest of the ingredients, and allow to cool in the refrigerator for one hour.
- Stir, and serve.
Nutrition Facts : Calories 329.7, Fat 14.4, SaturatedFat 2.3, Sodium 904.5, Carbohydrate 44.1, Fiber 2.7, Sugar 7.2, Protein 6.8
DELI PASTA SALAD
Simple storecupboard pasta salad with sunny Mediterranean flavours
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 9
Steps:
- COOK THE PASTA: Boil the pasta in salted water for 8 minutes then add the peas, return the water to the boil and cook for 2 minutes more until the pasta and peas are tender. Tip into a colander over the sink, cool the pasta and peas under the cold tap then drain really well.
- MAKE THE DRESSING: While the pasta is boiling roughly chop the tomato and put in a food processor with half the sun-dried tomatoes, the olive oil, vinegar, garlic and about 8 basil leaves. Season with plenty of salt and freshly ground pepper then whizz until smooth. Tip into a large salad bowl.
- TOSS AND SERVE: Add the pasta and peas to the dressing, roughly slice the rest of the sun-dried tomatoes and add to the pasta with the remaining basil leaves. Tear in the prosciutto or salami and toss everything together. Pile into bowls and, if possible, eat outside.
Nutrition Facts : Calories 426 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 64 grams carbohydrates, Fiber 6 grams fiber, Protein 19 grams protein, Sodium 1.68 milligram of sodium
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