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    You are in: Home / Recipes / Lemon and Hot! Pasta Salad With Kidney or Cannellinni Beans Recipe
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    Lemon and Hot! Pasta Salad With Kidney or Cannellinni Beans

    Average Rating:

    3 Total Reviews

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    • on July 06, 2010

      This was really great, though I made a few small changes. I used small shell pasta but only used 8 ounces - and I'm glad I did as the ratio of pasta to veg was perfect with 8 oz; 12 would have been too much pasta, at least for my taste. I also cut the oil back to 4 Tbsp and the red pepper back to just a sprinkle. The only other change was to leave out the celery since I don't care for it, but since I still wanted a crisp veg I added some yellow bell pepper. Everything else was made per the recipe. Since I cut back the pasta, I thought there was just the right amount of dressing. Thanks for sharing!

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    • on August 08, 2010

      This was really tasty and zippy! Gonna keep this one but I think I'll reduce the lemon zest just a bit. While it was good with the jalapeno it seemed to overpower it just a little. Made for a great summer side salad alongside a spicy roast chicken I had. I can also see us using this is a light main course with a green salad. Thanks for sharing!

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    • on June 14, 2009

      This is a good recipe - nice flavours, but I found there was not enough dressing so it was a little dry. Next time I will try adding a little wine vinegar to the dressing.

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    Nutritional Facts for Lemon and Hot! Pasta Salad With Kidney or Cannellinni Beans

    Serving Size: 1 (192 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 441.4
     
    Calories from Fat 168
    38%
    Total Fat 18.6 g
    28%
    Saturated Fat 3.1 g
    15%
    Cholesterol 3.6 mg
    1%
    Sodium 362.8 mg
    15%
    Total Carbohydrate 56.0 g
    18%
    Dietary Fiber 5.9 g
    23%
    Sugars 3.4 g
    13%
    Protein 13.3 g
    26%

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