Bell Pepper-White Bean Salad

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

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Nutritional Information

Amount per serving
  • Calories: 234
  • Calories from fat: 25%
  • Fat: 6.4g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 1.8g
  • Protein: 11.4g
  • Carbohydrate: 32.9g
  • Fiber: 2.3g
  • Cholesterol: 14mg
  • Iron: 2.6mg
  • Sodium: 420mg
  • Calcium: 71mg


  • 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


  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.
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