Recipe
Author
Hy-Vee Test Kitchen
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Description
An easy make-ahead dish, this one actually gets better when it can sit overnight in the fridge.
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 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 | ||
| ½ c. Hy-Vee Select extra-virgin olive oil | ||
| ⅓ 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
- 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.
- 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.