Iron-rich Multicolored Pasta Salad
This colorful, citrusy, and protein-packed pasta salad is loaded with iron and vitamin C. As enjoyable as it is healthy, and as easy to make as it is to eat!
ingredients
- 10 oz fusilli pasta
- 1 red pepper, chopped
- 1 yellow pepper, chopped
- ½ red onion, chopped
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach
- 2 cups cooked black beans, rinsed and drained
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 2 cloves garlic, minced
- 1 tsp honey
- Salt and pepper, to taste
- 1/4 cup chopped parsley
- 1 cup crumbled feta cheese
- Juice of 1 lime
steps
- 1.
In a large pot of salted boiling water, cook the fusilli pasta according to package directions until al dente. Drain well.
- 2.
In a large bowl, mix together the cooked fusilli, chopped peppers, chopped red onion, halved cherry tomatoes, baby spinach, and cooked black beans.
- 3.
In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, honey, salt, and pepper. Drizzle the dressing over the pasta salad and toss to combine.
- 4.
Mix in the chopped parsley, crumbled feta cheese, and juice of one lime.
- 5.
Serve immediately or let it chill in the fridge for an hour or two to let the flavors come together.
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