Pasta Salad with Asparagus, Beans and Quinoa

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; drained

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


  1. Boil pasta according to box directions; drain and set aside.
  2. In a medium skillet, heat oil and sauté bell pepper, asparagus, onion and garlic for 2 minutes. 
  3. Add to pasta and mix well. Stir in quinoa, black beans, butter peas and dressing.
  4. Refrigerate for a minimum of 1 hour then scatter with cheese and parsley.
  5. This salad can be eaten chilled or at room temperature.




Yield: 6-8 servings

Made With

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