Two-bean Pasta Salad

Name: Two-bean Pasta Salad
Prep time: 1 h 13 min
Cook time: 1 h 13 min
Total time: 1 h 13 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters white balsamic or apple cider vinegar; 118 milliliters shredded basil, plus more for garnish; 237 milliliters cooked black-eyed peas, kidney beans, or chickpeas (canned are okay); 237 milliliters stalks celery, cut crosswise into 1/8-inch-thick slices (about; 1 teaspoon minced garlic; 283 grams green beans, trimmed and cut into 1-inch pieces (about 2 1/2 cups); 0 teaspoons ground black pepper, plus more to taste; 4 servings Kosher salt; 79 milliliters extra-virgin olive oil; 227 grams whole-wheat, kamut, or spelt pasta shells; 0 teaspoons sugar, (optional)

You can never have too many main course recipes, so give Two-bean Pasta Salad a try. This recipe makes 4 servings with 452 calories, 12g of protein, and 19g of fat each. This recipe covers 17% of your daily requirements of vitamins and minerals. If you have garlic, spelt pasta shells, sugar, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes around 1 hour and 13 minutes.