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Dense Bean Pasta Salad
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Dense Bean Pasta Salad

35 Min.Für 4Nutri-Score A€€
von @ashleymlin2 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

4 Personen
  • pasta (short shapes such as fusilli or penne)Getreide150 g
  • chickpeas (cooked, rinsed and drained)Vorräte250 g
  • cannellini beans (cooked, rinsed and drained)Vorräte250 g
  • cherry tomatoes (halved)Obst & Gemüse200 g
  • cucumber (diced)Obst & Gemüse1 Stück
  • red bell pepper (diced)Obst & Gemüse1 Stück
  • red onion (finely sliced)Obst & Gemüse1 Stück
  • romaine lettuce (chopped, kept on the side)Obst & Gemüse1 Stück
  • olive oilVorräte60 ml
  • red wine vinegarVorräte30 ml
  • lemon (juiced)Obst & Gemüse1 Stück
  • dijon mustardVorräte15 ml
  • garlic (minced)Obst & Gemüse2 Stücke
  • parsley (chopped)Obst & Gemüse15 g
  • saltGewürze5 g
  • black pepper (ground)Gewürze2 g

pro Portion

Nährwerte

331kcal

Kohlenhydrate
44 g
Eiweiß
14 g
Fett
11 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Kochtopf
  • Seiher
  • Rührschüssel
  • Schneebesen

Schritt für Schritt

Zubereitung

  1. Cook the pasta

    • Bring a large pot of salted water to a boil.
    • Cook the pasta until al dente, then drain and rinse under cold water.
    Schritt 1

  2. Make the dressing

    • Whisk the olive oil, red wine vinegar, lemon juice, dijon mustard and garlic in a bowl.
    • Season with salt and black pepper.
    Schritt 2

  3. Assemble the salad

    • Combine the cooled pasta, chickpeas, cannellini beans, cherry tomatoes, cucumber, bell pepper and red onion in a large bowl.
    • Pour over the dressing and toss well.
    • Fold in the parsley.
    Schritt 3

  4. Portion and store

    • Divide the salad into containers, keeping the romaine lettuce on the side so it stays crisp.
    • Chill until ready to eat.
    Schritt 4
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