Health Essentials from Cleveland Clinic

Enjoy this fresh take on a classic summer dish. Chickpea pasta offers a chewy, protein-rich compliment to seasonal cherry tomatoes, green beans, and sweet corn. Topped with simple oregano vinaigrette, this salad is sure to be a hit at your next summer barbecue.

Ingredients

4 ounces fresh green beans, cut into 1-inch pieces.
8 ounces chickpea pasta shells.
1 pint cherry or grape tomatoes, quartered.
1 cup fresh corn kernels (from 1 ear).
1/2 of a red onion, finely chopped.
3 tablespoons chopped fresh flat-leaf parsley.
2 tablespoons extra virgin olive oil.
2 teaspoons red wine vinegar.
1/2 teaspoon dried oregano.
1/4 teaspoon kosher salt.
1/4 teaspoon freshly ground black pepper.

Directions:

1. Bring a large pot of water to a boil. Add the green beans and cook for about 3 minutes, or until just tender.
2. Use a strainer to scoop out the beans and put into a bowl of ice water (to stop the cooking). Once cool, remove and pat dry.
3. To the boiling water, add the pasta and cook according to the package directions. Drain into a colander and pass under cold running water to cool. Shake out excess water.
4. In a large bowl, combine the pasta, green beans, tomatoes, corn, onion, and parsley.
5. In a small bowl, whisk together the oil, vinegar, oregano, salt, and pepper. Drizzle over the salad and toss well to combine. Serve.

Nutritional Information (per serving)

Makes 4 servings

306 calories, 11 g total fat, 1 g saturated fat, 16 g protein, 43 g carbohydrate, 11 g dietary fiber, 11 g sugar, 0 g added sugar, 0 mg cholesterol, 271 mg sodium.