Overnight Pasta and Bean Salad

Recipe

Salad
Overnight Pasta and Bean Salad

Primary Media

Bowl filled with bow tie pasta, green beans, corn kernels, diced red peppers, and sliced black olives

User Rating

2.93 out of 5 stars
Rate it:
15 ratings

Recipe Data

12
Servings
10min
Prep
25min
Total

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Description

An easy make-ahead dish, this one actually gets better when it can sit overnight in the fridge. 

Recipe Tags

Servings and Ingredients

Ingredients
Serves 12
QuantityIngredientAdd
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
1medium red bell pepper, seeded and diced
1(3.8 oz) can Hy-Vee sliced ripe olives, drained
4green onions, sliced
½ c.Hy-Vee Select extra-virgin olive oil
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

Directions

  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.

Nutrition facts

Servings

230 Calories per serving

Amounts Per Serving

  • Total Fat: 12g
  • Cholesterol: 0mg
  • Sodium: 490mg
  • Total Carbohydrates: 27g
  • Protein: 5g

Daily Values

0%
Vitamin A 10%
0%
Vitamin C 25%
0%
Iron 8%
0%
Calcium 4%

Recipe Source:

Hy-Vee Seasons Summer 2013.