Pasta Salad with Asparagus, Beans and Quinoa

Name: Pasta Salad with Asparagus, Beans and Quinoa
Prep time: 60 min
Cook time: 10 min
Yield: 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

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

Directions

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

Prep Time

60 minutes

Cook Time

10 minutes

Servings

6-8

Made With

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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

Directions

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

Pasta Salad with Asparagus, Beans and Quinoa

Ingredients

Directions

Prep Time

Cook Time

Servings

Made With

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Pasta Salad with Asparagus, Beans and Quinoa

Prep Time

Cook Time

Servings

Ingredients

Directions

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