Description
A simple and satisfying pasta salad featuring kidney beans.
Ingredients
Scale
- 1 cup pasta, cooked
- 1/2 cup kidney beans, drained and rinsed
- 1/4 cup chopped celery
- 1/4 cup chopped onion
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- Salt to taste
- Black pepper to taste
Instructions
- In a medium bowl, combine the cooked pasta, kidney beans, celery, and onion.
- In a small bowl, whisk together the mayonnaise and Dijon mustard.
- Pour the dressing over the pasta mixture and toss to combine.
- Season with salt and black pepper to taste.
- Chill for at least 30 minutes before serving.
Notes
- For a tangier flavor, add a splash of vinegar.
- You can add other vegetables like bell peppers or corn.
- This salad can be made ahead of time.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Side Dish
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 5mg
Keywords: pasta salad, kidney beans, vegetarian, side dish, easy recipe