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You are here: Home / GROCERY / Tuscan Bean & Pasta Salad

Tuscan Bean & Pasta Salad

by Selva Wohlgemuth, Registered Dietitian and Nutritionist

pasta salad beans vegetables

Keeps fresh like a charm and it's vegan and gluten free! For the perfect work lunch, place 1 1/2 cups fresh baby spinach in the bottom of your food container and top with the bean and pasta mixture. Then shake the container to combine prior to eating.

INGREDIENTS

For the marinade:

  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon apple cider vinegar
  • 3/4 teaspoon Italian seasoning
  • 1 clove garlic, finely minced
  • 2 teaspoons honey
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper

For the salad:

  • 1 16-ounce can garbanzo beans, drained and rinsed
  • 2–3 cups cooked whole-wheat rotini pasta (substitute
    with gluten-free bean pasta)
  • 3 tablespoons sundried tomatoes, chopped
  • 1 cup finely diced zucchini (1 medium)
  • ¼ cup parsley, finely chopped
  • ¼ cup red onion, finely diced
  • baby spinach*
METHOD
  1. Mix together the olive oil, lemon juice, vinegar, Italian seasoning, minced garlic, honey, sea salt, and pepper
    in a large bowl and set aside.
  2. Cook the pasta according to package instructions.
  3. Drain, rinse under cold water, and drain again.
  4. Add the garbanzo beans, pasta, sundried tomatoes, diced zucchini, parsley, and red onion and mix to combine.
    For best flavor allow the bean/pasta mixture to marinate
    3 hours or overnight.
  5. Season with additional salt and pepper if desired.
  6. Toss with fresh baby spinach prior to serving.

Get More Tips for a Healthy New Year

Read Selva's January 2017 column and get her recommendations for an easy, healthy weekday routine.

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HIGH RISK PRIORITY SHOPPING HOUR • 8 am to 9 am daily • both stores
DOWNTOWN STORE & DELI
• map • 360-734-8158 •  8 am – 9 pm; deli service counter closes at 7 pm
CORDATA STORE & DELI • map • 360-734-8158 • 8 am – 9 pm; deli service counter closes at 7 pm
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