Overnight Pasta and Bean Salad

Recipe

Side Dish
Overnight Pasta and Bean Salad

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User Rating

3.06 out of 5 stars
Rate it:
16 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.