Pasta Salad with Asparagus, Beans and Quinoa
Pasta Salad with Asparagus, Beans and Quinoa
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- 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
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.
