Pizza Pasta Salad

About the Recipe

255 Calories · 11 g Protein · 6 g Fiber

Ingredients

Makes 12 (1-cup) Servings

• dry pasta (16 ounces)
• chickpeas or cannellini beans, drained and rinsed (1 15-ounce can)
• kidney beans, drained and rinsed (1 15-ounce can)
• large green bell pepper, chopped (1)
• large yellow or orange bell pepper, chopped (1 )
• dry (not oil-packed) sun-dried tomatoes, thinly sliced (see note) (1 cup)
• diced red onion (1/2 cup)
• pitted black olives (measured whole, then sliced) (1/2 cup)
• fat-free or light Italian dressing (3/4 cup)
• dried oregano (1 teaspoon)
• toasted pine nuts (1/4 cup)

Directions

1. Cook the pasta according to package directions. Meanwhile, toss the remaining ingredients in a large bowl, reserving 1 tablespoon pine nuts, if using. 

   
   
   

2. When the pasta is cooked, rinse with cold water, drain, and immediately add to the bowl with the other ingredients. 

   
   
   

3. Toss gently. Top with the remaining pine nuts, if using. 

   
   
   

4. Note: If the sun-dried tomatoes are not moist, soak in hot water for 20 minutes and drain before adding to the pasta salad.

   
   
   

Nutrition Facts