I wanted to make something a little different for lunch this week since we only have two days of school, so I decided to try three bean pasta salad. I think it’s super tasty!
It starts with 6 oz of pasta. I used wheels that I had leftover, but shells or penne would also be good.
Good the pasta according to the directions. About halfway through the pasta being cooked, add 1/2 pound (or 1/2 the bag) of frozen green beans.
While that’s going on, rinse off one can of pinto beans and one can of garbanzo beans.
Next, mix together 2 tablespoons Italian dressing, 2 tablespoons honey, 1/3 cup white wine vinegar, and 1/2 cup olive oil in a medium to large mixing bowl.
Add the rinsed beans to the dressing mixture. Once the pasta and green beans are cooked, rinse them with cold water and add them to the beans and dressing. Mix all together.
This is a very pretty salad if I do say so myself! The green really pops. And it’s tasty. It will most likely only keep in the frig for a few days since it is a dressed salad. Travis is not a fan of cold beans, so I get to eat the whole thing!
I try to get as much prepped for the week on Sunday nights including lunch making and outfit picking out. Having this salad made is going to make Monday and Tuesday morning so much easier.
Enjoy your short Thanksgiving week!