Five Bean Salad and Fall Vegetable Pasta
A colorful, protein-packed five bean salad tossed in a zesty dressing—perfect for a fresh and flavorful side dish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at paisleyfarmfoods.com.
Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Pot
- Stove
- Colander
- Grater
- Spoon
Ingredients
- 8 oz. orecchiette pasta (or other short-cut pasta)
- 2 tbsp. olive oil, divided
- 10 oz. frozen, chopped butternut squash
- 1 bunch lacinato kale (also called dinosaur kale or Tuscan kale)
- 1 24 oz. jar Paisley Farm Five Bean Salad, drained
- Juice of 1 lemon
- ¼ - ½ tsp. red pepper flakes
- Salt to taste
- Black pepper to taste
- ½ cup freshly grated pecorino or parmesan cheese, plus more for garnish
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