Try this "Three" Bean Pasta Salad recipe, or contribute your own.
Suggest a better description1. Cook pasta according to package directions. Use a slotted spoon to transfer cooked pasta to colander. Cook green beans in remaining boiling water until tender-crisp, about 3 minutes; drain. Rinse pasta and green beans under cool water; transfer to large bowl.
2. Add garbanzo beans, pepperoni, tomatoes, onion, olives, mozzarella, basil, and parsley to bowl with pasta; toss until well combined.
3. Combine vinaigrette ingredients; shake until well mixed.
4. Drizzle vinaigrette over salad just before serving; toss until evenly coated. Serve cold.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (79g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 65 | ||
Calories from Fat: 33 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.6g | 5 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 11.9mg | 4 % | |
Sodium 202.3mg | 7 % | |
Potassium 158mg | 4 % | |
Total Carbohydrate 3.9g | 1 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 2.6g | ||
Protein 4.6g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 65
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