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Replace a traditional pasta salad with a lighter version. Make this pasta salad with cannellini beans, roasted red peppers and creamy feta.

Olive This Bean Pasta Salad

1 cup cooked spiral pasta

1 cup seeded and chopped tomatoes

1 clove garlic, chopped

1 cup cucumber cut in 1/2 lengthwise, then 1/4-inch wide pieces

1/2 cup chopped roasted red pepper

1 (6-ounce) jar marinated artichoke hearts, drained, quartered

2 tablespoons canned black olives, chopped

1 (15.5-ounce) can BUSH’S® Cannellini Beans, drained and rinsed

1 lemon, juiced

3 tablespoons extra virgin olive oil

1/4 cup crumbled feta cheese

Salt and black pepper, to taste

1. In a large bowl, combine tomatoes, garlic, cucumbers, red peppers, artichokes, olives, and cooked pasta.
2. Add beans and gently mix.
3. Add lemon juice and olive oil. Adjust seasoning with salt and pepper. (If time permits, let sit for 1 hour.)
4. Sprinkle with feta cheese.

Makes 6 to 8 servings.

Preparation time: 20 minutes.

Recipe developed by Connie Guttersen, R.D., Ph.D., nutrition instructor at the Culinary Institute of America, author of “The Sonoma Diet” and mom.

Recipe and photograph provided courtesy of Bush's Beans, through ECES, Inc., Electronic Color Editorial Services.

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