Cannellini Bean Nicoise Pasta Salad with Kalamata Olive-Caper Vinaigrette
- Time
- 35 min
- Serves
- 4
- Style
- Vegan auto-gluten-free
Ingredients
- 2 (15 oz) canscannellini (white kidney) beans
- 2 tbspcapers
- 2 clovesgarlic
- 10 ozgluten-free penne pasta
- 1 pintgrape tomatoes
- 1 lbgreen beans
- 1 small bunchItalian (flat-leaf) parsley
- ½ cupKalamata olives, pitted
- ½ mediumred onion
- black pepper
- Dijon mustard
- extra virgin olive oil
- red wine vinegar
- salt
Cookware
- chef's knife
- colander
- cutting board
- garlic press (optional)
- large pot
- measuring cups
- measuring spoons
- mixing bowls
- stirring spoon
- whisk or fork
Per serving
- Calories
- 591
- Protein
- 19g
- Carbs
- 99g
- Fat
- 16g
- Fiber
- 15g
- Sodium
- 588mg
Method
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