Oriental Pasta Salad
Preparation and cooking time: 20-30 minutes depending on pasta cooking time
This is a salad that is full of flavors, keeps well, is low in fat and high in nutrition. And it's a hit with everyone that tries it! What more can we want? This makes enough for 2 meals. We cook the beans with the pasta.....
Ingredients:
- 1 1/2 cups bite-size pasta, penne, wheat, 135gr, 4.7oz
- 15oz red kidney beans, 270gr, 9.5oz, rinsed, drained
- 8oz (250gr) green beans, 225gr, 8oz
- 3/4 cup cherry tomatoes, 135gr, 4.8oz
- 2 ribs celery, sliced, 100gr, 3.5oz
- 3 tbs snipped fresh basil (optional)
- 2 tbs snipped chives
- Vinaigrette
- 3 tbs soy sauce, 48gr, 1.7oz
- 3 tbs tarragon white wine vinegar, 45gr, 1.6oz
- 2 tbs olive oil, 27gr, .96oz
- 1 tbs walnut or sesame oil, 13.5gr, .48oz
- 1 tsp dried oregano
- 1/2 tsp garlic powder
Instructions:
- Cook pasta according to package directions.
- Top and tail green beans and cut into 1" (2.5cm) lengths.
- Add to the boiling pasta for the last 4 minutes of cooking time.
- Drain and rinse kidney beans and put into a large bowl.
- Slice tomatoes, then cut each slice into quarters or cut cherry tomatoes in half and add to red beans.
- Slice celery and add to beans.
- Snip chives and basil and add to beans.
- Add vinaigrette to beans and toss gently to combine.
- When pasta and green beans are done drain well, rinse briefly with cold water, drain again and add to red bean mix. Toss gently to combine. This salad keeps about 3 days.
- For vinaigrette: mix soy sauce, vinegar, oregano and garlic in small bowl.
- Add oil and whisk - mixture will not emulsify (thicken) but should be well blended.
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| Nutrition Information Recipe serves 4 Entire Recipe / per serving Calories: 1334 / 334 Total Carbohydrates: 187 / 46.5 Dietary Fiber: 36 / 9 Total Fat: 45 / 11.5 Saturated Fat: 5 / 1.5 Cholesterol: 0 / 0 Protein: 52 / 13 Calcium: 450 / 112.5 Sodium: 3464 / 866 |
General Technical Details and Disclaimer:
Measurements in this color are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale
and the USDA Nutrient Data Library: http://www.nal.usda.gov/fnic/foodcomp/search/
