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Serves: 8

Ingredients

  • 3 cups uncooked elbow macaroni
  • 1 (15 oz.) can lima beans, rinsed and drained
  • 2 cups cherry tomatoes (one pint)
  • 4 fresh ears of corn, cut off cob (about 1 cup)
  • ¼ cup red onion, chopped
  • ¼ cup red bell pepper, chopped
  • ¼ cup yellow bell pepper, chopped
  • 2⁄3 cup ricotta cheese
  • ¼ cup Parmesan cheese, grated
  • 1 tbsp. olive oil
  • 1 tsp. minced garlic
  • 1 tsp salt
  • ½ tsp. pepper
  • 2 cups salad greens
  • 10 basil leaves, torn

Instructions

  1. Cook pasta according to directions on the package. Drain and toss in a big bowl. Stir in olive oil.
  2. Add all other ingredients, except salad greens, and stir gently to combine.
  3. Serve on a bed of salad greens.
  4. *You can replace the lima beans with any other canned and cooked bean of your choice.