Vegetarian

multicolour bean and pasta salad is for Lunch.

multicolour bean and pasta salad takes several minutes to prepare.

multicolour bean and pasta salad takes several minutes to cook.

multicolour bean and pasta salad makes 8 servings.

The ingredients for multicolour bean and pasta salad are:

200g whole wheat fusili
240g tricolour fusili
250g red kidney beans, drained
265g chick peas, drained
45g pesto
2 tbsp olive oil
2 tbsp white balsamic vinegar
juice from 1/2 lemon
150g feta cheese
1 small onion, diced
3 cloves garlic, diced
white and black pepper to taste

Here is how you make multicolour bean and pasta salad:

Combine beans, chopped vegetables, and all oils, vinegars and juices. Cook pasta according to instructions; drain, and rinse with cold water. Combine pasta with bean mixture. Chill for at least 4 hours before serving; best if chilled overnight. Add fresh vegetables like tomatoes, cucumbers, broccoli, or bell peppers before serving, if desired. Number of Servings: 8Recipe submitted by SparkPeople user NAXOS9.

The nutritional information for multicolour bean and pasta salad is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 379.2

• Total Fat: 12.4 g
• Cholesterol: 19.2 mg
• Sodium: 486.8 mg
• Total Carbs: 53.9 g
• Dietary Fiber: 6.9 g
• Protein: 13.7 g

The dietary needs meet for multicolour bean and pasta salad is Vegetarian