Find Your Glory
Who We Are
Drop Us A Line
Pasta Salad with Asparagus, Beans and Quinoa
1 (16 oz) box dried pasta (any sturdy shape)
1 tablespoon virgin olive oil
1 small yellow bell pepper; seeded and diced
1 bunch fresh asparagus; cut into bite size pieces (top 2/3 of stalk)
1/3 cup diced onion
2 teaspoons minced garlic
1 (15 oz) can
Glory Foods Simply Seasoned Black Beans
1 (14.5 oz) can Margaret Holmes Butter Peas (or any small lima bean); drained
1 cup cooked quinoa (or other small grain)
1 (8 oz) bottle Italian oil and vinegar dressing
1/4 cup grated Parmesan cheese
2 tablespoons freshly chopped parsley
Boil pasta according to box directions; drain and set aside.
In a medium skillet, heat oil and sauté bell pepper, asparagus, onion and garlic for 2 minutes.
Add to pasta and mix well. Stir in quinoa, black beans, butter peas and dressing.
Refrigerate for a minimum of 1 hour then scatter with cheese and parsley.
This salad can be eaten chilled or at room temperature.
Yield: 6-8 servings
Follow Glory Foods on all your favorite social media sites.