Lunch

pasta salad with red kidney beans and red vinegarette is for Lunch.

pasta salad with red kidney beans and red vinegarette takes 30 minutes to prepare.

pasta salad with red kidney beans and red vinegarette takes 10 minutes to cook.

pasta salad with red kidney beans and red vinegarette makes 8 servings.

The ingredients for pasta salad with red kidney beans and red vinegarette are:

500 g pasta (fusili or farafelle)
1 3 oz can tomato paste
500g cooked red kidney beans
100g cooked lentils
3 tbsp oilve oil
4 tbsp red balsamic vinegar
3 cloves garlic, minced
1 small red onion, minced
5 sundried tomatoes, minced
0.5 tbsp white pepper
3 tbsp grated parmesan cheese
1 tbsp basil, minced
5 sprigs parsley, minced
salt to taste

Here is how you make pasta salad with red kidney beans and red vinegarette:

Cook pasta until al dente according to instructions. Drain and let cool. In a bowl, combine beans, tomato paste, olive oil, balsamic vinegar, garlic, onion, sundried tomatoes, pepper, basil, parsley, and parmesan. Blend bean mixture with cooled pasta. Adjust spices as needed and salt to taste. Refrigerate until thoroughly chilled before serving. Best after marinating overnight, and will keep for several days in the fridge. Number of Servings: 8Recipe submitted by SparkPeople user NAXOS9.

The nutritional information for pasta salad with red kidney beans and red vinegarette is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 211.6

• Total Fat: 6.6 g
• Cholesterol: 22.1 mg
• Sodium: 365.4 mg
• Total Carbs: 31.0 g
• Dietary Fiber: 5.2 g
• Protein: 8.2 g

The dietary needs meet for pasta salad with red kidney beans and red vinegarette is Vegetarian