Summer is around the corner and this is the perfect side dish. It’s easy to make, light and flavorful. This will for sure become a family favorite!
Serves 4; serving size 1-1/2 cup
Ingredients
- 4 oz uncooked chickpea pasta, such as rotini, penne, or fusilli
- 1/3 cup reduced sodium
- 1/4 cup red wine vinegar
- 1-1/2 Tbsp extra virgin olive oil
- Lemon zest 1 Tbsp, grated
- 1/2 tsp salt; to taste
- 1/2 tsp black pepper; to taste
- 15 oz, canned cannellini beans; rinsed and drained
- 12 oz canned pink salmon; water packed and boneless
- 7 oz roasted red peppers packed in water; cut into 1 inch pieces
- Parsley (optional)
- 4 tsp capers (optional)
Instructions
- Cook pasta according to package directions. Drain and rinse under cool running water. Drain again.
- Meanwhile, whisk together broth, vinegar, oil, lemon zest, salt, and black pepper in large bowl. Add pasta, beans, salmon, roasted peppers, parsley, and capers and toss to combine.
- Enjoy!
Healthy Meals 