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Ditalini Pasta Bean Salad with Olives

Serves 10 | Prep Time 20 minutes | Cook Time 12 minutes

Ingredients

• 15 ounces Eden Kamut Ditalini

• 15 ounces Eden Garbanzo Beans, rinsed and drained

• 15 ounces Eden Navy Beans, rinsed and drained

• 15 ounces Eden Kidney Beans, rinsed and drained

• 2 1/2 cups organic tomatoes, small cubed

• 1 cup frozen green peas, blanched 2 min. and rinsed under cold water to set the color

• 3/4 cup pitted and sliced Kalamata olives

• 1 cup celery with leaves, small diced

• 1/2 cup fresh basil, finely chopped

• 1/4 cup fresh parsley, minced

Dressing

• 1/3 cup Eden Extra Virgin Olive Oil

• 1/4 cup freshly squeezed lemon juice

• 2 Tbsp Eden Apple Cider Vinegar, or Brown Rice Vinegar

• 3 Tbsp Eden Brown Mustard

• 1 tsp Eden Sea Salt

• 1/4 tsp Eden Black Pepper

Directions

Cook pasta according to package directions. Combine beans and vegetables in a mixing bowl. When the pasta is done, rinse, drain and add to the bowl.

Combine all dressing ingredients, mix and pour over the salad ingredients. Toss to thoroughly mix and serve.

Nutritional Information

Per serving: 384 calories, 15g fat (35% calories from fat), 13g protein, 49g carbohydrate, 11g fiber, 0mg cholesterol, 721mg sodium