A unique twist on that plain ole’ pasta salad! So good, you may never go back!
The little boys and I have spent the past few days in Iowa with family. Packing bodies into my aunt and uncle’s house on the lake is something we do every August. The kids and adults alike get totally exhausted, but it is a ton of fun. I love spending time my family. Dan will join us in the morning, and we are looking forward to a few more days here as a family.
I threw this easy pasta salad together to bring along to our gathering. I’ll admit that I used ingredients that were already in my refrigerator and pantry. I feel like it was almost too easy to post about! Pan-Fried Brie with Sun-dried Tomatoes Pesto is another great option to use up ingredients sitting around your pantry.
In a large bowl, combine:
12-oz. package twisted elbows, cooked to al dente
15-oz. can black beans, drained and rinsed
2 tablespoons capers
8-oz. jar julienne cut sun-ripened dried tomatoes
1/4 cup flat-leaf parsley, finely chopped
4 oz. crumbled feta cheese
Salt and pepper, to taste
Add the juice from 1/2 of a lemon.
Refrigerate until ready to serve.
Sorry for the quick post. There is a bonfire burning out back and I must go sit by it!
Black Bean Sun-Dried Tomato Pasta Salad
- 12 oz. twisted elbows cooked to al dente
- 15 oz. black beans drained and rinsed
- 2 tbsp. capers
- 8 oz. julienne cut sun-ripened dried tomatoes
- 1/4 cup flat-leaf parsley finely chopped
- 4 oz. feta cheese crumbled
- Juice from 1/2 of a lemon
- salt and pepper to taste
- Combine all ingredients in a large bowl and mix well. Refrigerate until ready to serve.