
Ingredients
1 pound ziti pasta (or bow tie pasta)
2 tablespoons vegetable oil
1/4 cup vinegar
2 teaspoons Dijon mustard
1/4 teaspoon ground black pepper
1 cup fresh basil leaves (chopped)
3 tomatoes (large
coarsely chopped)
1 cup kidney beans (cooked or low-sodium canned drained
or try garbanzo beans or black beans)
mozzarella cheese
fat-free (1 cup
or provolone cheese
cubed or shredded
optional)
walnuts (1/2 cup chopped
optional)
Steps
Wash hands with soap and water.
Cook pasta according to package directions. Drain and cool.
In a small mixing bowl, whisk together vegetable oil, vinegar, Dijon-style mustard and pepper to make vinaigrette.
In a large mixing bowl, combine pasta, beans, basil and tomatoes. Pour vinaigrette over top and toss together. Cover and chill at least 1 hour.
If desired, add nuts and cheese just before serving, tossing again to combine.
Nutrition Facts
Nutrients | Amount |
---|---|
Total Calories | 214 |
Total Fat | 3 g |
Saturated Fat | 1 g |
Cholesterol | N/A |
Sodium | 24 mg |
Carbohydrates | 37 g |
Dietary Fiber | 4 g |
Total Sugars | 2 g |
Added Sugars included | 0 g |
Protein | 8 g |
Vitamin D | N/A |
Calcium | 23 mg |
Iron | 2 mg |
Potassium | 143 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Tomato Basil and Bean Pasta Salad. Recipe source: Farm Fresh Summertime Recipes Connecticut Food Policy Council. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.