Mung Bean Pasta Salad
Jump to recipeThis recipe is everything that anyone could ever want in one dish: quick, easy, delicious, fiber-packed, and a good source of plant-based protein. We aren’t talking any old pasta salad–it’s a bean based pasta salad with an impressive nutritional profile. This recipe is gluten-free, dairy-free, grain-free, added sugar-free, vegan, and pegan!
Since it’s Memorial Day weekend I want to give a shoutout to our armed forces and their families. Thank you for serving our country. While celebrating these amazing individuals and our awesome country try whipping up this extremely nutritious and tasty bean pasta salad!
Beans as Pasta?
If you are new to bean pastas then I would recommend one of my favorite brands, Explore Asian. They make an Organic Mung Bean & Edamame Fettuccini (used in this recipe) that has 10 grams of fiber and 24 grams of protein!! Talk about a nutrition powerhouse! The other great thing is that there are only three clean ingredients–organic edamame, organic mung beans and water. One of my favorite authors Michael Pollan always says that you should be able to picture any of the ingredients from the ingredient list in your pantry. If you can’t do that then it probably isn’t food. All three of these ingredients are whole and clean! Explore Asian claims on the packaging that the pasta is ‘Ridiculously Nutritious and Delicious’, which is the most spot on food claim that I’ve seen in awhile. Happy Memorial Day!
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Mung Bean Pasta Salad
Ingredients
- 3 c mung bean and edamame fettuccine (recommend Explore Cuisine brand)
- 1 c orange bell pepper, diced
- 1 c red bell pepper, diced
- 1/2 c red onion, diced
- 1/4 c sun dried tomatoes (dry, not in oil)
- 3 cloves garlic, minced
- 3 tbsp pine nuts
- 2 tbsp fresh rosemary, chopped
- 1 tsp garlic powder
- Dash salt
- Dash pepper
- ¼ c avocado oil based honey mustard dressing (recommend Primal Kitchen)
Instructions
- Boil 8 cups of water in a medium pot with salt. Add the fettuccini noodles and simmer for 8 minutes, stirring occasionally.
- In a medium sized bowl , combine the bell peppers, red onion, sun dried tomatoes, garlic, pine nuts, rosemary, garlic powder, salt, and pepper.
- Remove noodles from the stove. Strain and rinse under warm water. Add the noodles to the medium sized bowl.
- Pour the dressing over the pasta salad and mix well.
Nutrition Facts
Mung Bean Pasta Salad
Serves: 4
| Amount Per Serving: | ||
|---|---|---|
| Calories | 221 | |
| % Daily Value* | ||
| Total Fat 7.8g | 12% | |
| Saturated Fat 1g | 5% | |
| Trans Fat 0g | ||
| Cholesterol .8mg | 0.3% | |
| Sodium 109.1mg | 4.5% | |
| Total Carbohydrate 20.1g | 6.7% | |
| Dietary Fiber 8.7g | 34.8% | |
| Sugars 6.2 g (Added Sugar: 0 g) | ||
| Protein 17.5g | ||
| Vitamin A 4% | Vitamin C 89% | |
| Calcium 7% | Iron 24% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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