Kamut Ditalini and Bean Salad |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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A vegetarian friend of mine made this for their dinner, and graciously allowed me to taste test. I told her I wanted the recipe. Definitely a good one for those who are not familiar with vegetarian dishes. It could also be made into a main course by adding diced chicken. Ingredients:
12 ounces kamut ditalini |
15 ounces garbanzo beans, drained |
15 ounces kidney beans, drained |
15 ounces great northern beans, drained |
1 cup celery, with the leaves, thinly sliced |
3 large tomatoes, cut into chunks |
1/2 cup fresh basil, chopped |
12 ounces water-packed artichoke hearts, drained and quartered |
2 tablespoons extra virgin olive oil |
1 tablespoon brown mustard |
3/4 teaspoon sea salt |
1/4 teaspoon fresh ground black pepper |
2 tablespoons fresh lemon juice |
Directions:
1. Cook pasta according to package directions.
2. Combine remaining ingredients in a mixing bowl.
3. When pasta is done, drain and add to the bowl. Toss to mix.
4. Let stand for 3 to 5 minutes and serve.
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