Broccoli’n Bean Pasta Salad

category: Green Eating & Living,MyDocHub
by Lisa,

A perfect pasta salad than can be enjoyed chilled or warm. Serve on a bed of crisp organic greens and enjoy.

Diet Types: Vegan, Vegetarian, Wheat Free, Dairy Free

Ingredients:

1 pound rainbow elbow pasta

1 small head broccoli

1/2 large sweet onion

2 stalks celery

1 large carrot

1 cup cooked garbanzo beans

1/2 cup whole pitted black olives

1/2 cup fructose

1/2 cup natural Apple Cider Vinegar

3/4 cup extra virgin olive oil

1/4 teaspoon Sea Salt

1/4 teaspoon pepper

1 tablespoon salt free Italian seasoning blend

Serves: 8

Cooking Time: Under 30 minutes

Instructions:

Cook pasta to al dente. Clean and coarse chop in food processor or by hand the broccoli, onion, celery, and carrot. Add garbanzo beans and olives to pasta and veggies. Puree dressing ingredients( fructose, Apple Cider Vinegar, olive oil, Sea Salt, pepper, salt free italian seasoning blend) in a blender and pour over salad ingredients.

Nutrition Facts (Brief Analysis):

Serving Size: 1
Servings per Recipe: 8
Calories: 519
Calories from Fat: 201
Total Carbs: 72g
Dietary Fiber: 6g
Protein: 11g

Comments

1 Comment so far

Summer Bean Salad with Black Olives at MyDocHub Blog | 15 March 2008, 17:08
[...] sure to get just-from-the-field beans and corn and blanch them just long enough to tenderize them and bring out their [...]