Three Bean Pasta

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This three bean pasta can be a side dish to chicken or meat or a main dish for a light lunch, served with baguettes or Italian rolls. Quick, versatile, easy to make and great to eat.

  • Duration
  • Cook Time
  • Prep Time
  • 4-6Servings

Ingredients

Salad:

  • 1 pound medium or wide egg noodles, uncooked
  • 1 (15-ounce) can kidney beans, rinsed and drained
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1 cup frozen green beans, thawed
  • 1 small red onion, chopped
  • 1 red bell pepper, seeds and ribs removed, chopped

Dressing:

  • 3 tablespoons Dijon mustard
  • 2 tablespoons vegetable oil
  • 3 tablespoons red wine vinegar
  • 3 tablespoons chopped fresh parsley

Preparation

Pasta Salad:

1 Prepare pasta according to package directions; drain. Rinse under cold water and drain again.

2 In a large bowl, stir together the pasta, kidney beans, chickpeas, green beans, onion and bell pepper

Dressing:


1 In a small bowl, stir together Dijon mustard, oil, vinegar, and parsely.

2 Toss pasta with dressing and serve.  

Source: National Pasta Association

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