Mediterranean summer pasta salad

31

PREP TIME

15 min

Makes

4 Servings

Mediterranean summer pasta salad

Mediterranean summer pasta salad
Photo by Angus Fergusson


Ingredients

  • 1/2 450-g pkg fusilli pasta , about 3 cups
  • 1 can romano beans , drained and rinsed
  • 1/2 cup kalamata olives , pitted and halved
  • 1/2 cup chopped fresh parsley
  • 3 tbsp olive oil
  • 2 tbsp chopped capers , drained
  • 2 tbsp red-wine vinegar
  • 2 tsp lemon zest
  • 1 garlic clove , minced
  • 1/4 tsp salt

Instructions

  • Cook pasta according to package directions, omitting salt, 10 to 12 min. Drain and rinse with running water until cold. Drain well.
  • Stir beans with olives, parsley, oil, capers, vinegar, zest, garlic and salt in a large bowl. Add pasta to bean mixture and stir to combine. Season with fresh pepper.

Nutrition (per serving)

  • Calories
  • 456,
  • Protein
  • 14 g,
  • Carbohydrates
  • 64 g,
  • Fibre
  • 8 g,
  • Sodium
  • 873 mg.

Tossed with romano beans, olives and parsley, this colourful pasta makes an impressive dish at an summer gathering.

For Cheese or Meat Lovers:

Add crumbled feta or sliced grilled sausages.