Picnic Pasta Salad Recipe
Healthy Pasta Salad Recipe
Ingredients:
2 cans (15 ounces each) garbanzo beans, drained
2/3 cup regular, light or fat-free sour cream
2 garlic cloves
4 teaspoons balsamic vinegar
1/4 cup chopped sun-dried tomatoes (not oil packed)
1/4 cup minced fresh parsley
1/4 cup finely chopped kalamata or ripe olives
Additional minced fresh parsley
Pita bread, crackers and/or assorted vegetables
Directions:
In a food processor container, place beans, sour cream, garlic and vinegar. Cover and process until smooth. Fold in by hand the tomatoes, parsley and olives. Remove to serving bowl or storage container and sprinkle with additional parsley; cover and refrigerate several hours or over night.
Serve with pita bread, crackers and/or assorted vegetable dippers. Recipe makes about three cups.
NOTE: This recipe can be prepared ahead. If you want to get a jump-start on it the day before, cook, rinse and drain the pasta and store it in the refrigerator in a covered bowl. Chop all vegetables and refrigerate those in another bowl. Prepare the salad dressing and refrigerate. A few hours before serving toss everything together and chill.
See also:
Peppercorn Pasta and Bean Salad
Autumn Chicken and Bean Bonanza High Fiber Recipe
Moroccan Spiced Sweet-Potato Medley Healthy Recipe
Mexican Style Three Bean Salad
The New Layered Salad Healthy Recipe
