Creamy pasta and bean salad
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
This salad uses three types of beans: green beans, kidney beans, and chickpeas. You can use canned kidney beans and chickpeas, which will make the job much easier. Before adding the green beans to the salad, boil them in boiling water for a few minutes and then rinse them with cold water to preserve their vibrant color and juiciness. Combine the beans with pasta shells and dress with a smooth, creamy sauce made with sour cream, mayonnaise, and fresh herbs. The pasta's shape allows it to retain its delicious juices, maximizing your enjoyment.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 240 g of shell pasta
- 1/3 cup mayonnaise
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 3 tbsp sour cream
- 1.5 tbsp freshly squeezed lemon juice
- 1 cup trimmed and diced green beans
- 1 cup canned chickpeas, rinsed
- 1 cup canned kidney beans, rinsed
- 1/4 cup chopped shallots
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Cooking the dish according to the recipe:
- In a large saucepan, bring salted water to a boil.
- In a large bowl, combine mayonnaise, basil, parsley, sour cream, lemon juice, 0.5 teaspoon salt and a little black pepper.
- Cook the green beans in boiling water until crisp-tender, 3-4 minutes. Drain the beans with a slotted spoon in a colander and place under cold running water to stop cooking. Add the beans to the bowl with the dressing.
- Place the pasta in boiling water and cook according to package directions. Drain and rinse the pasta under cold water to cool; place in the bowl with the beans.
- Add the chickpeas, beans, and shallots to the bowl with the remaining ingredients and stir. Season with salt and pepper to taste and stir. This pasta salad is best served immediately.
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