fbpx
Pasta Salad with Asparagus, Beans, and Quinoa recipe image

Pasta Salad with Asparagus, Beans and Quinoa

Ingredients

  • 1 (16 oz) box dried pasta (any sturdy shape)
  • 1 tablespoon virgin olive oil
  • 1 small yellow bell pepper; seeded and diced
  • 1 bunch fresh asparagus; cut into bite size pieces (top 2/3 of stalk)
  • 1/3 cup diced onion
  • 2 teaspoons minced garlic
  • 1 (15 oz) can Glory Foods Simply Seasoned Black Beans; drained
  • 1 (14.5 oz) can Margaret Holmes Butter Peas (or any small lima bean); drained
  • 1 cup cooked quinoa (or other small grain)
  • 1 (8 oz) bottle Italian oil and vinegar dressing
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons freshly chopped parsley

Find Glory in Stores Near You!

Directions

  1. Boil pasta according to box directions; drain and set aside.
  2. In a medium skillet, heat oil and sauté bell pepper, asparagus, onion and garlic for 2 minutes.
  3. Add to pasta and mix well. Stir in quinoa, black beans, butter peas and dressing.
  4. Refrigerate for a minimum of 1 hour then scatter with cheese and parsley.
  5. This salad can be eaten chilled or at room temperature.

Prep Time

60 minutes

Cook Time

10 minutes

Servings

6-8

Find Glory in Stores Near You!

Made With

Pasta Salad with Asparagus, Beans, and Quinoa recipe image

Pasta Salad with Asparagus, Beans and Quinoa

Prep Time

60 minutes

Cook Time

10 minutes

Servings

6-8

Ingredients

  • 1 (16 oz) box dried pasta (any sturdy shape)
  • 1 tablespoon virgin olive oil
  • 1 small yellow bell pepper; seeded and diced
  • 1 bunch fresh asparagus; cut into bite size pieces (top 2/3 of stalk)
  • 1/3 cup diced onion
  • 2 teaspoons minced garlic
  • 1 (15 oz) can Glory Foods Simply Seasoned Black Beans; drained
  • 1 (14.5 oz) can Margaret Holmes Butter Peas (or any small lima bean); drained
  • 1 cup cooked quinoa (or other small grain)
  • 1 (8 oz) bottle Italian oil and vinegar dressing
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons freshly chopped parsley

Find Glory in Stores Near You!

Directions

  1. Boil pasta according to box directions; drain and set aside.
  2. In a medium skillet, heat oil and sauté bell pepper, asparagus, onion and garlic for 2 minutes.
  3. Add to pasta and mix well. Stir in quinoa, black beans, butter peas and dressing.
  4. Refrigerate for a minimum of 1 hour then scatter with cheese and parsley.
  5. This salad can be eaten chilled or at room temperature.

Share This Recipe

Facebook
Twitter
Pinterest
Email
Print