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Low-cal vego bean pasta salad recipe
Low-cal vego bean pasta salad recipe
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Prep Time:
5 minutes
Cook Time:
10 minutes
Total Time:
15 minutes
Revamp pasta salad with creamy feta, protein-packed kidney beans, and wholemeal pasta for a healthier twist.
Ingredients:
  • 200g wholemeal or spelt pasta
  • 400g can red kidney beans, rinsed, drained
  • 350g packet kale slaw
  • 75g feta, crumbled
  • 30.00 ml balsamic vinegar
Instructions:
  • Boil the pasta in a large saucepan of lightly salted water following package instructions until al dente. Drain and rinse with cold water. Drain well.
  • Toss the pasta, beans, kale slaw (set aside the dressing for later use), and feta cheese in a large bowl.
  • In a small bowl, combine vinegar and oil, then season with salt and pepper. Drizzle over salad and mix well.

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