Whole Wheat Pasta Salad Recipe With Beans, Capers & Balsamic Yogurt Dressing
This delightful pasta salad is a harmony of flavors and textures. Creamy Greek yogurt, tangy balsamic vinegar, and fresh basil come together to create a luscious dressing that perfectly coats the whole wheat pasta, juicy tomatoes, crunchy romaine lettuce, hearty cannellini beans, and briny capers. The result is a refreshing and satisfying dish that is as delicious as it is nutritious. Serve this salad as a main meal or side dish for a burst of summery goodness.
— Constant Cookbook
Ingredients
- 1/2 cup fat-free plain Greek yogurt
- 3 tbsp balsamic vinegar
- 1 clove garlic, minced
- 3/4 tsp agave nectar
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 2 tbsp extra-virgin olive oil
- 13 oz. box whole wheat conghlie or rotini pasta
- 1 pint grape or cherry tomatoes, cut in half
- 2 cups bite-sized pieces romaine lettuce
- 1 (14 oz.) can cannellini beans (I prefer Bush's)
- 3 tbsp capers, drained
- 10 large leaves basil, thinly sliced
- Salt & pepper to taste
Instructions
- The Dressing:
- In a medium bowl, whisk together the yogurt, balsamic vinegar, garlic, agave nectar, salt and pepper.
- While whisking the dressing constantly, slowly pour in the olive oil until the mixture is combined.
- The Salad:
- Cook pasta according to package instructions. Drain and rinse with cold water.
- In a large bowl, mix together the pasta, tomatoes, romaine lettuce, cannellini beans and capers.
- Pour in two-thirds of the dressing and mix well with the pasta salad. Taste and add more dressing, if desired.
- Gently stir in basil. Add additional salt and pepper, if desired. Serve.
Yield
Serves 6
Nutrition
- Serving Size: 1 Serving (1/6 of Recipe)
- Calories: 370 kcal
- Carbohydrate Content: 67 g
- Protein Content: 17 g
- Fat Content: 6 g
- Saturated Fat Content: 1 g
- Cholesterol Content: 1 mg
- Sodium Content: 229 mg
- Fiber Content: 5 g
- Sugar Content: 5 g
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