Recipe by Diana
"This pasta salad with beans is colorful, healthy and tasty. You can try using green olives in this salad, if you like."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (15 ounce) can
black beans, rinsed and drained
green onions, chopped
1/2 (6 ounce) can
black olives, chopped
sun-dried tomatoes, softened in water and sliced
crumbled feta cheese
1 (16 ounce) bottle
Italian-style salad dressing
Easy and tasty. I used sun-dried tomatoes in oil (drained and chopped) and it tasted fine. I like feta so I added a lot more, used the whole can of olives and used probably 12 oz of the dressing. Come to think of it, I used more green onions too. Hey, a pound of pasta is a lot. Instead of black beans I think garbanzo beans would be a complementary flavor. I don't know where the "spicy" comes in as it's not spicy, but it is very good.
Well, first off, this salad is not spicy at all. The recipe calls for way too much pasta, in relation to the other ingredients. The end result was very dry, causing me to have to add more dressing right before serving. I made this for a big family dinner, and it was not a big hit. Things I would do differently - - - less pasta or more veggies, LOTS more dressing, sliced black olives, not chopped (they clung together), and no black beans. These were picked out by almost everyone who tried it.
My husband and I both liked this recipe. I actually thought that 16 oz. of the dressing was alot...as opposed to the last review. I omitted the olives and used yellow onion instead. This dish tastes better a few days after it has been made.
Very tasty. However, it was not spicy so I added some red pepper flakes. I also only used 1/2 the dressing called for and it was plenty. Versatile recipe that can be worked with.
I loved this recipe and have made it several times. I prefer it with seashell pasta since all the ingredients get more blended together that way. I also used only about 1/2 the salad dressing called for and that's plenty.
Everyone loved it! My father-in-law made Thanksgiving dinner all by himself, and when I asked if I could bring something, he said 'pasta salad', so I used this recipe. Three people asked for the recipe, and the leftovers got eaten by my kids the next day...they were actually ANGRY when there was none left! Thanks!
This recipe is truly delicious, and I'm a pasta salad connoisseur. I agree with the other reviewers -- not spicy, but still very tasty. Would definitely recommend!
This is a pretty good recipe, but I have to say that I used an 8 oz bottle of dressing and that was enough! Where did the "spicy" come from - not spicy, but tasty. So how about we call it Tasty Pasta Salad! I think I would have used more of amost everything except the noodles and will the next time I make this!
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Pasta Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 176
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Watch how to make a pasta salad filled with lots of good stuff.
Watch how to make a spiral pasta salad with garden fresh veggies.
See how to make a fresh pasta salad with avocadoes, tomato, and mozzarella.