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Overnight Pasta and Bean Salad

12 Ratings
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Serves: 12 (about 3/4 cup each) Prep time: 10 minutes
Source: Cook time: 15 minutes

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All you need:

  • 6 oz Hy-Vee bowtie pasta
  • 2 c. fresh or frozen cut green beans
  • 1 (15 oz) can Hy-Vee pinto beans, rinsed and drained
  • 1 (15 oz) can Hy-Vee whole kernel corn, drained
  • 1 medium red bell pepper, seeded and diced
  • 1 (3.8 oz) can Hy-Vee sliced ripe olives, drained
  • 4 green onions, sliced
  • 1/2 c. Hy-Vee Select extra-virgin olive oil
  • 1/3 c. Hy-Vee Select red wine vinegar
  • 1 tbsp Hy-Vee spicy brown mustard
  • 1 tbsp Hy-Vee honey
  • 1 tsp Hy-Vee dried basil
  • 1 tsp Hy-Vee garlic salt

All you do:

  1. Cook pasta according to package directions until al dente, adding green beans during last 2 minutes of cooking. Drain; rinse with cold water and drain again. Transfer pasta and green beans to a large bowl. Stir in pinto beans, corn, red pepper, olives and green onions.
  2. In a small bowl, whisk together olive oil, red wine vinegar, mustard, honey, basil and garlic salt; gently stir into pasta mixture. Cover and chill in non-reactive storage container(s) for 4 to 48 hours.

Daily Values:

10% vitamin A 4% calcium
25% vitamin C 8% iron

Nutrition Facts per serving:

Calories: 230 Protein: 5g
Carbohydrate: 27g Saturated Fat: 1.5g
Cholesterol: 0mg Sodium: 490mg
Dietary Fiber: 4g Sugars: 4g
Fat: 12g Trans fats: 0g
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