Pasta Salad Provençal
Prep: 10 minutes plus cooling
Cook: 10 minutes • Serves: 8
1/2 (16-ounce) package rotini pasta
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon coarse ground Dijon mustard
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1 can (15.5-ounce) dark red kidney beans, drained and rinsed
2 cups chopped fresh green beans
1-1/2 cups halved cherry tomatoes
1/3 cup chopped Kalamata olives
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon coarse ground Dijon mustard
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1 can (15.5-ounce) dark red kidney beans, drained and rinsed
2 cups chopped fresh green beans
1-1/2 cups halved cherry tomatoes
1/3 cup chopped Kalamata olives
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme
1. Prepare rotini as label directs; drain, rinse with cold water and cool completely.
2. In large bowl, whisk oil, lemon juice, mustard, salt and pepper; fold in beans, tomatoes, olives, oregano, thyme and rotini. Makes about 8 cups.
Approximate nutritional values per serving (1 cup):
229 Calories, 7g Fat (1g Saturated), 0mg Cholesterol,
324mg Sodium, 34g Carbohydrates, 5g Fiber, 8g Protein