Vegetarian Pasta And Bean Dinner Salad Recipe

Name: Vegetarian Pasta and Bean Dinner Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Italian
Ingredients: 500 g + 400 g Yu 100% Whole Wheat Penne Pasta + 100% Whole Wheat Elbow Macaroni Pasta Combo; 25 g Parsley; 200 g Old Hill Parmesan Cheese; 1 kg Rajdhani Red Rajma; 400 g Agapi Protein Greek Yogurt (Natural); 200 g Hydroponic Sweet Bell Pepper (Cocktail); 500 ml American Garden Apple Cider Vinegar

Italian cuisine · 550 calories

Vegetarian Pasta and Bean Dinner Salad recipe

About this recipe

A refreshing and diabetic-friendly vegetarian pasta salad featuring kidney beans, peas, and carrots, tossed in a zesty lemon-parsley dressing. Perfect for a light yet satisfying dinner.

Ingredients

500 g + 400 g Yu 100% Whole Wheat Penne Pasta + 100% Whole Wheat Elbow Macaroni Pasta Combo
25 g Parsley
200 g Old Hill Parmesan Cheese
1 kg Rajdhani Red Rajma
400 g Agapi Protein Greek Yogurt (Natural)
200 g Hydroponic Sweet Bell Pepper (Cocktail)
500 ml American Garden Apple Cider Vinegar

Instructions

1. Cook 8 oz of whole wheat pasta (such as macaroni, twists, or shells) according to package instructions. Drain and set aside to cool.
2. In a large mixing bowl, combine 1/2 cup greek yogurt, 1/4 cup chopped fresh parsley, 1/4 cup grated parmesan cheese, and 2 tablespoons apple cider vinegar. Stir until the dressing is smooth and well blended.
3. Add the cooled pasta, 1 cup cooked kidney beans, 1 cup diced bell pepper, and 1 cup shredded carrots to the bowl with the dressing.
4. Toss all the ingredients together until the pasta and vegetables are evenly coated with the dressing.
5. Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled for a delicious and healthy dinner option.