Pasta Salad with Kidney Beans
Toss together cooked pasta with fresh vegetables, kidney beans and a dill pickle dressing.
Ingredients
- 2 cups Raw Rotini Pasta
- 19 ounce Red Kidney Beans drained and rinsed
- ½ cup Corn Kernels thawed if from frozen
- 2 ribs Celery thinly sliced
- 5 pieces Radish halved and sliced
- ½ large Red or Orange Bell Pepper finely diced
Dressing Ingredients
- ¼ cup Mayonnaise
- 2 tablespoon Dill Pickle Juice from the jar
- 2 tablespoon Fresh Dill finely chopped
- 2 cloves Garlic crushed
- 1 teaspoon Sweet Onion Mustard or dijon
- ½ teaspoon Salt or to taste
Instructions
- Bring a large pot of water to a boil and add in 1 tablespoon of salt and the 2 cups of raw pasta. Cook as per the directions on the package and then drain. Place the cooked pasta in a dish and place in the refrigerator to cool.
- While the pasta is cooking, drain the beans and prepare the corn, celery, bell pepper, and radishes. Place them in a large bowl, which can also accommodate the cooked pasta.
- In a separate bowl, whisk together all of the Dressing Ingredients until smooth.
- Add the cooled pasta to the large bowl with the vegetables. The pasta does not have to be totally cold, as long as it is at room temperature.
- Drizzle all of the dressing into the bowl with the pasta and vegetables. Gently fold everything together until well combined and coated.
- Cover the bowl with a lid or with plastic wrap and place the prepared pasta salad in the refrigerator until completely cooled.
Video
Nutrition
Calories: 267kcalCarbohydrates: 39gProtein: 11gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 4mgSodium: 373mgPotassium: 468mgFiber: 8gSugar: 2gVitamin A: 83IUVitamin C: 2mgCalcium: 38mgIron: 3mg
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