Kidney Beans and Pasta Salad

Kidney Beans and Pasta Salad

Ingredients

  • Dressing
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 teaspoon Italian seasoning
  • 3/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • Salad
  • 4 cups fresh or frozen broccoli florets
  • 3 cups uncooked rotelle pasta (9oz)
  • 1 (15.25oz) can S&W® Kidney Beans (drained, rinsed)
  • 1/4 large red onion, thinly sliced (1/2 cup)
  • 1 (1.5oz) package sliced pepperoni

Print Kidney Beans and Pasta Salad

LC

Low Calorie

30 min

Total Time

15 min

Prep Time

6

Servings

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Ingredients

  • Dressing
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 teaspoon Italian seasoning
  • 3/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • Salad
  • 4 cups fresh or frozen broccoli florets
  • 3 cups uncooked rotelle pasta (9oz)
  • 1 (15.25oz) can S&W® Kidney Beans (drained, rinsed)
  • 1/4 large red onion, thinly sliced (1/2 cup)
  • 1 (1.5oz) package sliced pepperoni

Directions

In large bowl, beat all dressing ingredients with wire whisk until well blended; set aside.

In large Dutch oven, bring 10 to 12 cups water to full rolling boil. Add broccoli; cook 3 minutes. Remove from water with slotted spoon; drain. Set aside to cool. Add pasta to boiling water. Cook as directed on package. Drain; rinse with cold water.

Meanwhile, add beans, onion and pepperoni to dressing in bowl. Stir to coat. Add pasta; mix well to coat with dressing. Just before serving, fold in broccoli.

Serving Suggestion: For a heartier salad, add cubes of cooked chicken. Top with grated parmesan cheese.

Tip: Adding the broccoli last helps keep its vibrant green color.

Serving Size: about 8oz each

Nutritional Information Per Serving:
Calories 300, Total Fat 13g (Saturated Fat 2.5g, Trans Fat 0g), Cholesterol 5mg, Sodium 570mg, Carb 34g, Fiber 6g, Total Sugar 2g, Protein 11g, Vitamin D 80%, Calcium 6%, Iron 15%

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.