Bell Pepper-White Bean Salad

recipe
Give this salad ample time to chill before you head for the great outdoors.

Yield:

8 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

October 1998
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