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Bell Pepper-White Bean Salad

Yield 8 servings (serving size: 1 cup)
Give this salad ample time to chill before you head for the great outdoors.

Ingredients

  • 4 cups cooked penne (about 8 ounces uncooked tube-shaped pasta)
  • 3/4 cup (1/2-inch) cubed ham (about 5 ounces)
  • 1/2 cup (2-inch) julienne-cut red bell pepper
  • 1/2 cup (2-inch) julienne-cut green bell pepper
  • 1/4 cup (1 ounce) grated Asiago or Parmesan cheese
  • 2 tablespoons diced kalamata olives
  • 2 tablespoons chopped fresh parsley
  • 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
  • 1/4 cup red wine vinegar
  • 2 tablespoons spicy brown mustard
  • 1 tablespoon olive oil
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 234
  • caloriesfromfat 25 %
  • fat 6.4 g
  • satfat 1.7 g
  • monofat 2.3 g
  • polyfat 1.8 g
  • protein 11.4 g
  • carbohydrate 32.9 g
  • fiber 2.3 g
  • cholesterol 14 mg
  • iron 2.6 mg
  • sodium 420 mg
  • calcium 71 mg

How to Make It

  1. Combine the first 8 ingredients in a large bowl. Combine the vinegar and remaining ingredients in a small bowl, and stir well with a whisk. Stir into pasta mixture; cover and chill.