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

• 50G Picard Chopped Flat Parsley
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• - Sunita Lemon Juice Organic
• 400G Epicure Organic Red Kidney Beans
• 500G Biona Organic Wholegrain Spelt Penne Pasta
• 200 G Authentic Greek Yogurt
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• 600G Picard Organic Chopped Spinach With Cream

Instructions

1. 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. 2. In a large mixing bowl, combine 1/2 cup low-fat mayonnaise, 1/4 cup chopped fresh parsley, 1/4 cup grated parmesan cheese, and 2 tablespoons fresh lemon juice. Stir until the dressing is smooth and well blended.
3. 3. Add the cooled pasta, 1 cup cooked kidney beans, 1 cup steamed frozen peas, and 1 cup shredded carrots to the bowl with the dressing.
4. 4. Toss all the ingredients together until the pasta and vegetables are evenly coated with the dressing.
5. 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.