Description
This Bean & Pasta Salad is a colorful, hearty, and refreshing dish packed with tender pasta, protein-rich beans, crunchy vegetables, and a zesty Italian dressing. It’s easy to prepare, budget-friendly, and perfect for summer gatherings, potlucks, healthy lunches, or weekly meal prep. Every bite is filled with fresh Mediterranean-inspired flavors.
Ingredients
For the Salad:
- 8 oz rotini or bow-tie pasta
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ½ red bell pepper, diced
- ¼ red onion, finely chopped
- ½ cup black olives, sliced
- ¼ cup fresh parsley, chopped
- ½ cup crumbled feta cheese (optional)
For the Dressing:
- ¼ cup olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon Italian seasoning
- 1 garlic clove, minced
- 1 teaspoon honey
- Salt and black pepper, to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
- Drain and Cool Pasta: Drain the pasta and rinse briefly under cold water to stop the cooking process. Allow it to drain thoroughly.
- Combine Salad Ingredients: In a large mixing bowl, combine kidney beans, cannellini beans, cherry tomatoes, cucumber, bell pepper, red onion, and black olives.
- Add Pasta and Parsley: Add the cooled pasta and chopped parsley to the bowl with the vegetables and beans.
- Prepare the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, Italian seasoning, minced garlic, honey, salt, and black pepper until well combined.
- Toss Salad with Dressing: Pour the dressing over the salad and toss gently until everything is evenly coated.
- Add Feta Cheese (Optional): Sprinkle crumbled feta cheese over the salad if desired and gently incorporate.
- Chill to Develop Flavors: Refrigerate the salad for at least 20–30 minutes to allow the flavors to meld.
- Serve: Toss the salad again before serving and garnish with additional parsley for a fresh touch.
Notes
- Use chickpeas, black beans, or butter beans instead of kidney beans if preferred.
- Choose gluten-free pasta to make this recipe gluten-free.
- Add grilled chicken, tuna, or mozzarella for extra protein.
- If the pasta absorbs too much dressing, add a little olive oil and vinegar before serving.
- Store in an airtight container in the refrigerator for up to 4 days.
- This salad tastes even better after chilling for a few hours.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Pasta Salad, Lunch, Side Dish, Meal Prep
- Method: Stovetop, No-Cook
- Cuisine: Mediterranean, Italian-Inspired
