This 3-bean pasta salad comes together quickly with just a few pantry staples. It’s packed with fiber and protein. The chopped vegetables add color, flavor, and nutrients. You can use whatever veggies you have on hand! Make your own vinaigrette with equal parts Dijon mustard, olive oil, and red wine vinegar or use a store-bought Italian dressing.
8 oz. dry pasta (whole wheat rotini or macaroni noodles)
1 15-oz. can kidney beans, drained and rinsed
1 15-oz. can chickpeas, drained and rinsed
1 15-oz. can green beans (or use frozen)
½ cup Italian dressing
1 cup of chopped veggies (Use whatever veggies you have on hand such as onion, celery, bell pepper or tomato.)
Cook pasta according to the package instructions and drain the pasta.
Combine cooked pasta and all other ingredients in a large bowl and toss to combine.
Source: Recipe adapted by Melissa Brown, MPH, CHES, RD, LD from Three Bean Pasta by Pulses.