Posted in Pasta dish, Vegetables

Company for the week…

Italian Pasta and Bean Salad

Our friends from Texas are visiting us for the week and should be arriving soon.  I planned a simple dinner for them since I know they will probably be tired from traveling all day.  So tonight, I am making pork loin cooked on the BBQ, Caesar’s salad and Italian pasta salad. 

Enjoy summer with friends.

Italian Pasta and Bean Salad

Serves 12

Pre p Time: 15 minutes

Cook time: 8 minutes

Estimates Values per serving:

Calories = 220                                              Fat = 3 grams


1 (12-ounce) box of pasta

½ cup low fat mayonnaise

2 tablespoons lemon juice

1 tablespoon sugar

1 teaspoon anchovy paste

2 cloves garlic – minced

½ teaspoon paprika

¼ teaspoon red pepper flakes

1 (14-ounce) can of artichoke hearts – rinsed, drained and coarsely chopped

1 (15.5-ounce) can of chick peas – rinsed and drained

1 (15.5-ounce) can of red kidney beans– rinsed and drained

½ cup low fat shredded mozzarella cheese

¼ cup grated parmesan cheese

8 ounces cherry tomatoes – cut in half

Pepper to season


  1. Boil a large pot of water and add macaroni.  Cook about 8 minutes until done and drain water.
  2. While pasta is cooking, whisk together mayonnaise, lemon juice, sugar, anchovy paste, garlic, paprika and red pepper flakes in a large bowl. 
  3. Add pasta, artichoke hearts, chick peas, kidney beans, cheeses and tomatoes and gently toss together.  Add pepper to season.
  4. Refrigerate for at least 1 hour and serve cold.

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