Three Bean And Broccoli Pasta Salad Recipes

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THREE BEAN AND BROCCOLI PASTA SALAD



Three Bean and Broccoli Pasta Salad image

This is mom's recipe for a quick all-in-one lunch idea: it is quickly whipped up, lasts several days in the fridge, is hearty/filling, nutritious, and versatile. This recipe can have many variations depending on what you prefer. The main idea is: one pasta noodle, the canned 3 bean salad, some sort of vinaigrette (or and combination of several), and any extra veggies you want in your salad.

Provided by Caseylaine

Categories     One Dish Meal

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6

1 (15 ounce) can 3 bean mix (Read is the brand I find)
1 (8 ounce) box thin spaghetti
1 (10 ounce) package frozen broccoli (spears)
1/2 cup vinaigrette dressing
fresh cracked pepper
salt

Steps:

  • Bring 3 qts water to boil.
  • While bringing water to a boil, set frozen broccoli pkg in microwave to defrost for approximately 6-7 minutes.
  • Open, drain, and rinse canned 3 bean salad in colander.
  • When water is boiling, add pasta> Boil pasta for 8-9 minutes to al dente.
  • As noodles are cooking, prepare the broccoli> Cut stems away from broccoli flowerettes> Cut flowerettes into bite-sized pieces> Use the stem portion as well if you prefer.
  • Place broccoli pieces and rinsed/drained bean salad in mixing bowl.
  • Once noodles are cooked, remove and strain in colander while running cold water over noodles to stop cooking, and cool down the pasta> With a sharp knife or kitchen scissors cut up pasta slightly (if using long noodles).
  • Once cooled and drained place pasta in mixing bowl with bean salad and broccoli.
  • In measuring cup pour dressing (s) of choice to 1/2 cup measure> Blend if using multiple dressings>*I use a combination of Newmans Light Balsamic Vineagrette and Kraft Fat Free Caeser Italian.
  • Pour dressing over salad and add fresh cracked pepper and salt to your liking>*i use about 1 1/2 tbs of salt to cut the sweetness of the bean salad.
  • Mix gently and well> Nice if chilled, but if time does not allow, it can be eaten immediately.
  • Some add-in ideas: diced cucumber, tomato, black olives, onion, chicken/ham, sunflower seeds.

Nutrition Facts : Calories 248.3, Fat 11.4, SaturatedFat 2, Sodium 14.6, Carbohydrate 28.5, Fiber 1.4, Sugar 1.1, Protein 8.9

THREE-BEAN PASTA SALAD



Three-Bean Pasta Salad image

Whip up a delicious and easy-to-tote pasta salad. It'll take less than 30 minutes!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 10

Number Of Ingredients 9

1 box Betty Crocker™ Suddenly Salad® classic pasta salad mix
3/4 cup sweet-spicy French dressing
1/4 to 1/2 teaspoon red pepper sauce, if desired
2 medium tomatoes, coarsely chopped (1 1/2 cups)
1 medium green bell pepper, chopped (1 cup)
1/2 cup chopped red onion
1 can (19 oz) Progresso™ cannellini beans, drained, rinsed
1 can (15 oz) Progresso™ kidney beans, drained, rinsed
1 can (15 oz) Progresso™ chickpeas (garbanzo beans), drained, rinsed

Steps:

  • Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
  • Drain pasta; rinse with cold water. Shake to drain well.
  • In large bowl, stir together seasoning mix, dressing and pepper sauce. Stir in pasta and remaining ingredients. Serve immediately, or refrigerate.

Nutrition Facts : Calories 330, Carbohydrate 47 g, Cholesterol 0 mg, Fat 1, Fiber 9 g, Protein 13 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 4 g, TransFat 0 g

THREE-BEAN PASTA SALAD



Three-Bean Pasta Salad image

Easy and summery, this Three-Bean Pasta Salad is a side that's great for your next cookout or picnic.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 11

Salt and pepper
6 ounces small pasta shells
3/4 pound green beans, trimmed and cut into thirds
2 tablespoons Dijon mustard
1/3 cup red-wine vinegar
2 tablespoons honey
1/2 cup extra-virgin olive oil
1 can (15.5 ounces) pinto beans, rinsed and drained
1 can (15.5 ounces) chickpeas, rinsed and drained
4 scallions (white parts only), thinly sliced
5 stalks celery, thinly sliced

Steps:

  • In a large pot of boiling salted water, cook pasta 3 minutes less than package instructions. Add green beans and cook 3 minutes more. Drain and rinse with cold water.
  • In a medium bowl, combine mustard, vinegar, honey, and oil. Add pasta mixture, pinto beans, chickpeas, scallions, and celery; toss gently. Season with salt and pepper.

Nutrition Facts : Calories 348 g, Fat 15 g, Fiber 8 g, Protein 9 g, SaturatedFat 2 g

THREE BEAN PASTA SALAD



Three Bean Pasta Salad image

This is a recipe I just created. It is vegetarian. Feel free to make any substitutions, omit or add anything you like. Including the addition of meat. Make it your own.

Provided by Kimberlyan

Categories     Beans

Time 30m

Yield 16 serving(s)

Number Of Ingredients 13

1 (13 1/4 ounce) box whole wheat rotini, cooked
1 (15 1/4 ounce) can black beans, drained and rinsed
1 (15 1/2 ounce) can kidney beans, drained and rinsed
garbanzo beans, drained and rinsed (chickpeas)
1 (5 3/4 ounce) can black olives, sliced
1 (11 ounce) can sweet peas
1 red bell pepper, chopped
1 green bell pepper, chopped
1 onion, chopped
1 cup mayonnaise
2 teaspoons chicken flavor instant bouillon
salt
pepper

Steps:

  • Put all ingredients in a large bowl and stir.
  • Chill for at least an hour.
  • Enjoy!

Nutrition Facts : Calories 223.1, Fat 6.8, SaturatedFat 1, Cholesterol 3.9, Sodium 324.2, Carbohydrate 34.8, Fiber 6.8, Sugar 3.4, Protein 8.2

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