Ingredients for Pasta And Bean Salad With Cumin And Coriander Dressing
- Tri Color Spiral Pasta
- Sunflower Oil
- 1 leek, thinly sliced
- Red Bell Pepper
- Fresh Spinach
- Button Mushrooms
- Red Kidney Beans
- Cannellini Beans
- 2 tablespoons chopped fresh chives
- Fresh Ground Black Pepper
- 2 tablespoons sunflower seeds
- Garlic Cloves
- Ground Cumin
- Ground Coriander
- Cider Vinegar
- 1/4 cup olive oil
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Pasta And Bean Salad With Cumin And Coriander Dressing? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Pasta And Bean Salad With Cumin And Coriander Dressing
- Cook pasta according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process. Set aside.
- While pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced leek and bell pepper and sauté for 2-3 minutes, until slightly softened.
- Add the sliced mushrooms and spinach to the skillet. Cook for 1-2 minutes, or until spinach wilts and mushrooms are tender.
- In a small bowl, whisk together the minced garlic, cumin, coriander, and vinegar.
- Gradually whisk in the olive oil until a smooth dressing forms.
- In a large bowl, combine the cooked pasta, sautéed vegetables, cannellini beans, and chives.
- Pour the dressing over the pasta mixture and toss gently to coat.
- Season with freshly ground black pepper to taste.
- Sprinkle with sunflower seeds and serve immediately or chill for later.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
13g
Fat
19g
Carbs
21g
