Jun 16, 2009 12:25 pm US/Pacific
Perfect Pasta Salad
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Dr. James Rouse says sundried tomatoes or artichoke hearts make a nice addition. (File Photo)
CBS 3
Serves 10
Ingredients:
1 pound penne pasta
1/2 teaspoon salt, optional
2 tablespoons fresh lime juice (about ½ lime)
1 tablespoon olive oil
1/2 cup roasted almonds, chopped
1/2 cup dried cranberries
1/2 cup diced red onion
1 medium red bell pepper, seeded and diced
1 medium tomato, diced
15 ounces black beans, (1 can rinsed and drained)
2 tablespoons fresh parsley
1 tablespoon fresh cilantro
1/4 teaspoon seasoned salt (optional)
1/4 teaspoon black pepper
Directions:
Bring 4 quarts of water with 1/2 teaspoon of salt to a rapid boil. Add pasta and cook until done al dente (see package for approximate cooking times).
When pasta is done cooking rinse with cool water and drain. Add cooked pasta to large bowl and toss with a tablespoon of olive oil. Add fresh lime juice and toss to coat. Add remaining ingredients (almonds through salt and pepper). Toss well to combine. Refrigerate until ready to serve.
**This is a versatile recipe. Experiment with various fresh herbs like fresh mint, basil, thyme or rosemary. Sundried tomatoes or artichoke hearts also make a nice addition.
Per Serving: 384 Calories; 7g Fat (16.8% calories from fat); 17g Protein; 64g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 149mg Sodium.
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