Do-Ahead Summer Pasta Salad

This soybean and cheddar pasta salad that also contains tomatoes, cucumber, and bell peppers, can be made in advance for easy meal preparation.

Yield

6 servings

Dressing Ingredients

3 tablespoons canola or olive oil
1/4 cup red wine vinegar
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder

Salad Ingredients

1 cup uncooked penne pasta (3 ounces)
1 (10 ounce) box frozen soybeans (about 2 cups)
2 large tomatoes, coarsely chopped (2 cups)
1 medium cucumber, coarsely chopped (1 cup)
2 small yellow bell peppers, coarsely chopped (1 cup)
3 ounce Cheddar cheese, cut into 1/2-inch cubes (3/4 cup)

Directions

In small bowl, beat all dressing ingredients with wire whisk until well mixed.

Cook and drain pasta as directed on package. Rinse with cold water; drain. Meanwhile, cook soybeans as directed on package. Rinse with cold water; drain.

In large bowl, toss pasta, soybeans, remaining salad ingredients and dressing. Cover and refrigerate at least 1 hour before serving.

Preparation Time: 20 minutes
Total Time: 1 hour 30 minutes

Nutritional Information

1 Serving: Calories 270 (Calories from Fat 130); Total Fat 15 g (Saturated Fat 4 g, Trans Fat 0 g); Cholesterol 15 mg; Sodium 350 mg; Total Carbohydrate 22 g (Dietary Fiber 4 g, Sugars 5 g); Protein 12 g

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