Three Bean And Broccoli Pasta Salad Recipes

TRI-COLOR PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Toss cooled pasta with cheese, broccoli and Italian-style dressing to taste. Serve immediately.

EASY VEGAN PASTA SALAD RECIPE BY TASTY

Steps:

• In a large mixing bowl, combine pasta, chickpeas, grape tomatoes, broccoli, carrots, red onion, and parsley.
• In a small liquid measuring cup, combine olive oil, red wine vinegar, garlic, oregano, salt, and pepper, and whisk to combine.
• Pour dressing over pasta salad and stir until evenly distributed.
• Transfer pasta salad into 4 containers and refrigerate for up to 5 days.
• Enjoy!

THREE PEPPER PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
• In a blender or food processor, blend the olive oil, white wine vinegar, basil, Parmesan cheese, salt, and pepper until smooth.
• In a large bowl, toss together the cooked pasta, dressing mixture, red bell pepper, yellow bell pepper, orange bell pepper, tomato, and olives. Top with mozzarella cheese to serve.

THREE BEAN AND BROCCOLI PASTA SALAD

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.

TORTELLINI BEAN SALAD

Steps:

• Prepare tortellini according to package directions; drain and place in a serving bowl. Add broccoli, onion, beans and olives. Combine the salad dressing, 2 tablespoons Parmesan cheese and oregano; pour over salad and toss gently. Cover and refrigerate for at least 8 hours. , Just before serving, stir in tomatoes and sprinkle with remaining Parmesan.