Pasta Salad with Lima Beans and Anchovies

This Pasta Salad with Lima Beans and Anchovies is packaged with fiber from the whole-wheat pasta and beans, which makes you feel more satisfied after eating it.

I love pasta a lot. I always try to find or create recipes that include pasta but not the feeling of guilt after eating it. So, my trick is to cook whole-wheat, brown rice, or quinoa pasta. Each one has their particular texture that will appeal to every taste. I like brown rice pasta because I think it has a smooth texture and it is gluten free, but we also enjoy whole-wheat pasta.

Since we are cooking whole-wheat pasta today, being precise in cooking this type of pasta is very important. For me cooking whole-wheat pasta al-dente is just something that doesn’t go well as the texture can change even more if you don’t cook it all the way through.

I love this pasta salad with lima beans and anchovies for lunch because it is packaged with fiber from the whole-wheat pasta and beans, which will make you feel more satisfied after eating it. But, of course when you eat pasta, even though it is brown pasta, watch the quantity you put in your plate. One last thing, add salt and pepper to taste but careful with salt, because anchovies are already salty.

MY OTHER RECIPES

I really hope you give this Pasta salad with lima beans and anchovies a try 😉

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Pasta salad with lima beans and anchovies

Yield: 4 people

Prep Time:

10 mins

Cook Time:

12 mins

Total Time:

22 mins

This Pasta Salad with Lima Beans and Anchovies is packaged with fiber from the whole-wheat pasta and beans, which makes you feel more satisfied after eating it.

Print Recipe

5 from 2 votes

Ingredients

US Customary - Metric

• 1 cup whole wheat Fusilli pasta
• 2 cups frozen baby lima beans
• 1/3 cup bean sprouts
• 1/3 cup red onions
• 1 red pepper fine dice
• 2 tbsp fillets of anchovies — fine dice
• 1 tbsp chopped fresh thyme
• 2 sliced scallions
• 2 tbsp olive oil — extra-virgin
• ¼ tsp dried chili flakes
• Black peppers and salt

Instructions

1. Bring a large pot of salted water to a boil over high heat. Once the water is boiling, add the Fusilli and cook according the package directions. Drain the pasta, rinse and transfer to a bowl.
2. Bring a pot with lightly salted water to a boil over high heat.
3. Add the frozen lima beans and cook for approximately 4 minutes.
4. Once the beans are cooked, drain and add them to the pasta bowl.
5. Add the remaining ingredients, including olive oil, chili flakes, black pepper and salt.
6. Then toss well and adjust the seasoning if you think it is necessary.

Course: Salad, Side Dish

Cuisine: American

Keyword: gluten-free, healthy, lunch, Salad, seafood

All text and images © Olivia / Primavera Kitchen.

Nutrition Information

Amount per serving (1/4) — Calories: 243, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 5mg, Sodium: 572mg, Potassium: 381mg, Carbohydrates: 34g, Fiber: 6g, Sugar: 4g, Protein: 9g, Vitamin A: 21%, Vitamin C: 78%, Calcium: 6%, Iron: 13%

If you make this recipe, please don't forget to snap a photo and hashtag it #primaverakitchen. I really want to see!

This post contains affiliate links. For more information, please visit my disclosure page here.

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Bring Joy and Pasta salad with lima beans and anchovies into your plate 😉

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