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