Three Bean Pasta

Name: Three Bean Pasta
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4-6
Ingredients: 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; 3 tablespoons Dijon mustard; 2 tablespoons vegetable oil; 3 tablespoons red wine vinegar; 3 tablespoons chopped fresh parsley

Author:: Jamie Geller Test Kitchens
Publish date:: Mar 18, 2010

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.

25minDuration
20minCook Time
5minPrep 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