Pasta Vegetable And Bean Salad Recipe Video
Summary
Difficulty LevelEasyHealth IndexHealthy
Ingredients
Reviewer’s Note:
Ingredients for the pasta:
• One bag pasta of your choice
• One bag of frozen mixed vegetables
• One sliced onion
• One can chickpeas
• One can red kidney beans
Dressing:
• ¼ cup Lemon Juice
• ¼ cup Red vinegar
• ¼ cup Olive Oil
• Salt and black pepper to taste
Yogurt and Mustard dressing:
• 1 cup plain yogurt
• 2 to 3 tablespoons mustard
Directions
Reviewer’s Note:
If you love pasta salads you will love this recipe. Its simple, quick and easy and has a twist in the tail. Try it!
Directions for preparation:
• Boil and drain the pasta according to directions on the bag.
• Cook the frozen vegetables in the microwave oven for few minutes until they are half cooked.
• Mix the warm pasta with the vegetables.
• Wash the canned chickpeas and the red kidney beans and mix them with the pasta and vegetables.
• Add the sliced onions.
• Season with salt and pepper.
• Add the lemon and the vinegar dressing.
• Serve at room temperature or place in the fridge and serve cold.
• Mix yogurt and mustard together and serve next to the salad for an extra kick in the flavor.
If you love pasta salads you will love this recipe. Its simple, quick and easy and has a twist in the tail. Try it!
Directions for preparation:
• Boil and drain the pasta according to directions on the bag.
• Cook the frozen vegetables in the microwave oven for few minutes until they are half cooked.
• Mix the warm pasta with the vegetables.
• Wash the canned chickpeas and the red kidney beans and mix them with the pasta and vegetables.
• Add the sliced onions.
• Season with salt and pepper.
• Add the lemon and the vinegar dressing.
• Serve at room temperature or place in the fridge and serve cold.
• Mix yogurt and mustard together and serve next to the salad for an extra kick in the flavor.
