July/August 2015 Newsletter:

Meat-Free Monday Recipe: Protein Packed Pasta Salad

From Anne’s Kitchen

Protein Packed Pasta Salad
Makes 6 Servings


I – 15.5oz can of great northern beans, drained and rinsed
3 cups cooked pasta (corkscrew, tubes, butterfly, etc)
½ medium red onion, diced
1 sweet bell pepper (red, yellow or orange), washed, cored, seeded and diced
2 cups steamed firm tofu, cooled and diced
1 cup pitted olives (optional)
6 TBS olive oil
4 TBS apple cider vinegar
Pinch of salt
½ TSP black pepper
2 crushed garlic cloves, minced
1 TSP sugar
2 TSP Dijon mustard
Italian parsley to taste, chopped
6 large lettuce leaf cups (boston, bibb, iceberg, or leaf lettuce will work)


In a large bowl combine beans, pasta, red onion, bell pepper, tofu, and olives, if you are using them. Make the dressing in a separate small bowl by combining the oil, vinegar, salt, pepper, garlic, sugar, and mustard. Stir the dressing very well and add it to the ingredients in the large bowl. Sprinkle the salad with chopped fresh Italian parsley to taste. Separate, wash and dry the lettuce leaves. Place one leaf on each plate and spoon the pasta salad onto it. Enjoy!

Thanks to Anne Caruso for this delicious recipe!

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