Pasta & Bean Salad

As we move into summer, pasta salads become a staple of our weekly menu plan. They're great for several reasons. First, you make them ahead of time and don't have to spend the afternoon in the kitchen if the pool is calling your name. Second, you can use whatever leftover veggies you have on hand.

I use olive oil, lemon juice and salt as a dressing instead of prepared salad dressing. It has less calories and a light taste, which is perfect for this time of year.

This salad is only limited by what you have on hand and your imagination! Add squash, zucchini, peppers or whatever you can think of!


Pasta and Bean Salad

16 oz small pasta, cooked, drained & rinsed (I used ditalini pasta)
1 cup garbanzo beans
2 cups shelled edamame, lightly steamed
3 large carrots, diced
2 medium celery stalks, diced
2 medium radishes, diced
fresh chives, chopped
(I also chopped the fresh radish leaves and added about 2 Tbsp)
4 oz feta cheese, crumbled
1 Tbsp olilve oil
1 oz lemon juice
1 tsp salt

Add all ingredients in a large bowl. Gently toss to combine. Chill for several hours before serving.

Makes about 10 servings.
280 calories
6 g fat
42 g carbs
12 g protein