With warmer weather finally touching our shores, these past two weeks we have been using the BBQ more frequently and eating all kinds of salads.
This was such a simple tasty pasta salad.   What makes this dish is the fresh herbs and the light lime dressing.  Then with the added black beans for protein, a great dish for lunch or dinner. Or a potluck.  This salad is versatile too - add any fresh vegetables you have on hand.  Fresh chopped spinach, or broccoli  would work well in this salad too.
2 cups cooked Tinkyada Mini Shells Pasta, cooked, drained and rinsed well in cold water.
1/2 a diced red onion
1 large tomato diced small
1 large celery stalk, diced
2/3 cup black beans, rinsed
1/2 cup fresh minced Cilantro
3 Tblsp. fresh minced Italian Flat Leaf Parsley
crumbled feta cheese
juice of half a large lime
1 Tblsp. Natural Rice Vinegar
1 large minced garlic clove
Extra Virgin Olive Oil (a three to one ratio with the lime and rice vinegar)
salt and pepper to taste
Once the pasta has cooled and drained, add in the fresh herbs, red onion, tomato, celery, and black beans, tossing to mix.  Meanwhile make the dressing, whisking well, and pour over the pasta and vegetables, tossing to coat.  Check for salt and pepper, then sprinkle with crumbled Feta Cheese.

Ina Gawne
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    1. Thanks Shirley - we are loving those small shell pastas. It is only recently that we have been to get different Tinkyada Pastas - such a treat!

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