Pasta and Bean Salad

Votes: 1

Time: 20 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 424, total fat 16 G., saturated fats 3 G., proteins 16 G., carbohydrates 55 G., fiber 6 G., cholesterol 6 mg, sodium 240 mg, sugar 6 G.

This cheerful salad combines boiled bow-tie pasta with rainbow-colored vegetables: green edamame beans, yellow corn, red bell peppers, and fresh orange carrots. All ingredients are simply tossed together in a bowl, dressed with olive oil, and sprinkled with grated Parmesan cheese. This hearty, healthy, and vibrant salad is especially loved by children, who can prepare it themselves under adult supervision.

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.

Ingredients for the recipe:

220 g of farfalle pasta (bow ties), preferably whole grain
3 tbsp + 1 tsp extra-virgin olive oil
1 cup corn kernels (defrost if frozen)
1 cup shelled edamame beans (thaw if frozen)
1 medium red bell pepper, diced
2 medium carrots, grated (about 0.5 cups)
1/3 cup grated Parmesan (about 30 g)

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: farfalle pasta, edamame beans, corn, sweet pepper, carrot, Parmesan cheese

Cooking the dish according to the recipe:

Cook the pasta according to package directions. Drain and toss with 1 teaspoon of olive oil to prevent sticking; let cool.
In a large bowl, combine the cooled pasta with the corn, edamame, bell pepper, and carrots. Drizzle with the remaining 3 tablespoons of olive oil and toss. Add the Parmesan cheese and 1/4 teaspoon of salt, toss again, and season with pepper to taste.

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