ChubbyChicksHealthClubItalianBeanPastaSalad ChubbyChicksHealthClubitalianBeanParsleySalad
This is one of my favorite “take-a-long” dishes. It’s easy to prep ahead and it stays fresh for a long time.
I start with a basic bean salad recipe and then add pasta and eggplant to expand the recipe at a very low cost.

MIX IT UP
• Add 1 cup of Broccoli or 1 cup or Roasted Yellow Squash.
• Add 2 cups of chopped cooked Chicken or Turkey to the Pasta for a meal.
• Switch the fresh Italian parsley with Fresh Basil or Fresh Cilantro for a different flavor.
• Add ½ of a diced Red Onion or ½ cup of chopped green onions to the Bean Salad.
• Substitute toasted home made Italian Bread Croutons for the Pasta.
• Substitute 4 cups of Couscous for the Pasta.
• Substitute 4 cups of Wild Rice for the pasta.
• Try mixing up the beans with drained Fava Beans or Black Beans.

2 Way Italian Bean & Parsley Salad + Pasta

Rating: 5

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 12 cups

Serving Size: 1 cup

Calories per serving: 212

Fat per serving: 33 fat calories, total fat 3.7g, sat fat 0.5g

Good Points: low in saturated fat, low in sugar, high in thiamin
Nutrition Facts: 12 servings of 212 calories, calories from ft 33, total fat 3.7g, saturated fat 0.5g, cholesterol 38mg, sodium 178mg, total carbohydrates 36.3g, dietary fiber 4.0g, sugars 1.1g, protein 9.1g, vitamin A 5%, calcium 3%, vitamin C 13%, iron 16% (based on 2000 calorie diet)

Ingredients

  • 1 box of Penne Rigatoni Pasta (the ridges hold onto the dressing)
  • ½ of an Eggplant, chopped into bite size pieced
  • 1 can of Chick Peas, rinsed and drained
  • 1 can of Red Kidney Beans , rinsed and drained
  • ½ cup of chopped Fresh Italian Parsley
  • 1/3 of a Green Pepper, diced
  • 2 tbsps. Capers
  • ½ of a Garlic Clove, diced
  • 2 tbsps. Balsamic Vinegar
  • 2 tbsps. Olive Oil
  • 4 tbsps. Water
  • 1 tsp. Mixed Italian Seasonings

Instructions

  1. Mix the Garlic, Balsamic Vinegar, Olive Oil, Water and Italian Seasonings in a large bowl.
  2. Add the Chickpeas, Red Kidney Beans, Italian Parsley, Green Peppers and Capers.
  3. Toss the ingredients to coat with the dressing.
  4. Let the mixture sit on the counter while you cook the Pasta and Eggplant. (You could also use leftover roasted Eggplant.)
  5. Boil the Pasta per the instructions on the box.
  6. Add the chopped Eggplant to the boiling Pasta about 3 minutes after the Pasta went into the boiling water.
  7. When the Pasta is cooked, but still al dente’, drain the Pasta and Eggplant.
  8. Rinse in cold water.
  9. Allow the Pasta and Eggplant to come down to room temperature before mixing with the Beans. Add the Pasta and Eggplant.
  10. Toss to coat.
  11. Chill before serving.
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http://chubbychickshealthclub.com/recipes/salad-dressing-salad-recipes/2-way-italian-bean-parsley-salad-pasta/

 

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