Best 6 Lemon And Hot Pasta Salad With Kidney Or Cannellinni Beans Recipes
Lemon and Hot Pasta Salad with Kidney or Cannellini Beans is a refreshing and flavorful dish that is perfect for a light lunch or dinner. The combination of bright lemon, spicy peppers, and tender pasta creates a symphony of flavors that will tantalize your taste buds. Whether you choose kidney beans or cannellini beans, this salad is sure to please everyone at the table. With its vibrant colors and delicious ingredients, this salad is sure to be a hit at your next gathering.
Here are our top 6 tried and tested recipes!
CANNELLINI BEAN SALAD
Here's a perfect side dish for a backyard picnic or barbecue. Celery and red pepper accent this bean salad that's dressed with a mild oil and vinegar dressing. Dorothy Majewski of Vienna, Virginia shares the recipe.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 7 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, toss the beans, celery, red onion, red pepper, parsley and green onions. In a small bowl, combine the oil, vinegar, salt and pepper. Pour over salad and toss to coat. Cover and refrigerate for 1 hour or until chilled.
Nutrition Facts : Calories 145 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 440mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges
ARUGULA SALAD WITH CANNELLINI BEANS
This is a quick and delicious warm salad that can be either a light lunch, or a side dish to a nice steak or pork chop dinner.
Provided by Kim's Cooking Now
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 23m
Yield 4
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large skillet over medium heat; cook the garlic in the hot oil about 1 minute. Add the tomatoes, wine, sage, and thyme; increase the heat to medium-high and simmer 2 to 3 minutes. Stir in the cannellini beans and basil. Season with salt and pepper. Continue cooking until beans are heated through, 3 to 4 minutes.
- Arrange the arugula on a serving platter. Spoon the bean mixture over the arugula. Top with the shaved Parmesan cheese if desired.
Nutrition Facts : Calories 466.1 calories, Carbohydrate 71.2 g, Cholesterol 4.4 mg, Fat 9.5 g, Fiber 1.3 g, Protein 23.1 g, SaturatedFat 1.8 g, Sodium 245.3 mg, Sugar 3 g
LEMON AND HOT! PASTA SALAD WITH KIDNEY OR CANNELLINNI BEANS
Make and share this Lemon and Hot! Pasta Salad With Kidney or Cannellinni Beans recipe from Food.com.
Provided by Palmen
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Pasta: follow directions on the package to cook to al dente. Drain and cool. Place in a large bowl.
- Dressing and Vegetables: Combine in a bowl and whisk olive oil, lemon juice, mustard, zest, and garlic. Season with salt and pepper and add basil, parsley, and scallions. Add Jalepeno and celery. Whisk again.
- Combine dressing and vegetables in a large bowl with pasta. Toss in beans. Sprinkle with pepper flakes and parmesean.
- Serve Cool.
Nutrition Facts : Calories 441.4, Fat 18.7, SaturatedFat 3.2, Cholesterol 3.7, Sodium 362.8, Carbohydrate 56.1, Fiber 5.9, Sugar 3.5, Protein 13.4
CANNELLINI BEAN SALAD
Provided by Food Network
Yield 8 servings
Number Of Ingredients 8
Steps:
- Combine onions, sage, parsley, oil, vinegar and salt in food processor and process until smooth. This can be put in an airtight container and refrigerated for up to two days. To serve, combine with beans and season to taste with salt and freshly ground black pepper. This should be made a few hours in advance of the dinner and left to serve at room temperature.
CANNELLINI BEAN AND ARTICHOKE SALAD
Steps:
- Combine cannellini beans, tomatoes, artichokes, celery, onion, olives, white wine vinegar, olive oil, basil, oregano, garlic, kosher salt, ground black pepper, and red pepper flakes together in a large mixing bowl; toss until well combined. Refrigerate until chilled, 8 hours to overnight.
Nutrition Facts : Calories 129.3 calories, Carbohydrate 15.3 g, Fat 5.6 g, Fiber 4.3 g, Protein 4.2 g, SaturatedFat 0.7 g, Sodium 554.3 mg, Sugar 1.6 g
HOT PASTA SALAD
I know that pasta salads have had a bad rap, but I really like them. This one is delicious with fantastic lemon flavor, tuna and crisp veggies. Enjoy! (This recipe uses canned tune. I haven't tried using fresh tuna yet, but I will next time. I think maybe I'll grill it and slice it up, still pink... yum!) Derived from BBC's "Good Food" magazine (March 2007) with some variations.
Provided by IngridNL
Categories One Dish Meal
Time 15m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Cook the pasta according to directions.
- Cook the peas according to directions.
- In another bowl, mix the mayonnaise, lemon juice, and 1 T of the tuna oil and mix.
- Drain the rest of the oil from the tuna.
- Mix the tuna with the mayo mixture.
- Drain the pasta and toss with the mayo mixture, peppers, onion, and carrot.
- Sprinkle the rocket and Parmesan over the top just before serving.
Tips:
- For the best flavor, use fresh lemon zest and juice.
- If you don't have any fresh herbs on hand, you can use 1/2 teaspoon of dried oregano or basil.
- To make the salad ahead of time, cook the pasta and beans according to the package directions, then let them cool completely. Store the pasta and beans in separate airtight containers in the refrigerator for up to 3 days. When you're ready to serve, simply combine the pasta, beans, and dressing in a large bowl and toss to coat.
- This salad is also great for picnics and potlucks. Just pack the pasta, beans, and dressing in separate containers and assemble the salad when you're ready to eat.
Conclusion:
This lemon and hot pasta salad with kidney or cannellini beans is a delicious and refreshing dish that's perfect for summer. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy meal, give this salad a try!
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