Really Simple Pasta & Bean Salad

This Really Simple Pasta & Bean Salad is the ultimate comfort food for warm evenings or busy weeknights. Combining the chewy texture of small spiral pasta with the earthy richness of canned beans, this dish is both filling and nutritious. The flavors are brightened by a light vinaigrette, allowing the natural taste of the ingredients to shine through without being overwhelmed. It&# 226;ÂÂs a fantastic make-ahead meal that tastes even better after the flavors have had time to meld together in the fridge. Perfect for potlucks, picnic lunches, or a quick dinner that requires minimal effort but delivers maximum satisfaction. Vegan-friendly and incredibly versatile, you can customize it with whatever vegetables you have on hand.

Cooking Method: Boiling, Roasting

Cuisine: Italian

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 78.6

Dietary: Vegan, Vegetarian

Description

This Really Simple Pasta & Bean Salad is the ultimate comfort food for warm evenings or busy weeknights. Combining the chewy texture of small spiral pasta with the earthy richness of canned beans, this dish is both filling and nutritious. The flavors are brightened by a light vinaigrette, allowing the natural taste of the ingredients to shine through without being overwhelmed. It&# 226;ÂÂs a fantastic make-ahead meal that tastes even better after the flavors have had time to meld together in the fridge. Perfect for potlucks, picnic lunches, or a quick dinner that requires minimal effort but delivers maximum satisfaction. Vegan-friendly and incredibly versatile, you can customize it with whatever vegetables you have on hand.

Ingredients

1 cup Small spiral pasta, or bow
1 can (15 oz) Cannellini beans, rinsed and drained
1 cup Cherry tomatoes, halved
1 medium Cucumber, diced
1 bunch Fresh basil, chopped
3 tbsp Extra virgin olive oil
1 tbsp Red wine vinegar
1 tsp Salt
1 tsp Black pepper

Directions

1
Bring a large pot of salted water to a boil over high heat.
2
Add the small spiral pasta and cook according to package directions until al dente.
3
Drain the pasta in a colander and rinse briefly under cold water to stop the cooking process.
4
In a large mixing bowl, combine the cooled pasta, rinsed beans, halved cherry tomatoes, diced cucumber, and chopped basil.
5
In a small jar or bowl, whisk together the olive oil, red wine vinegar, salt, and black pepper until emulsified.
6
Pour the dressing over the pasta and bean mixture, tossing gently to coat all ingredients evenly.
7
Taste and adjust seasoning with additional salt or pepper if needed.
8
Serve immediately or chill in the refrigerator for at least 30 minutes to allow flavors to meld.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 78.6kcal

% Daily Value *
Total Fat 0.7g2%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 0.6mg1%
Total Carbohydrate 15.0g5%
Dietary Fiber 1.1g5%
Sugars 0.3g
Protein 3.0g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad often tastes better the next day as the flavors absorb into the pasta.

Substitutions: You can substitute cannellini beans with chickpeas, kidney beans, or black beans depending on your preference. Any small pasta shape like rotini, ditalini, or bow-tie pasta works well.

Variations: Add chopped red onion, olives, or artichoke hearts for extra texture and flavor. For a creamy version, stir in a tablespoon of vegan mayo or tahini.

Tip: If the salad seems dry after chilling, add a splash more olive oil or a teaspoon of pasta water before serving.

Keywords: pasta salad, bean salad, vegan, vegetarian, easy dinner, quick meal, italian, mediterranean, healthy lunch, make ahead, picnic food, plant based, spiral pasta, chickpeas, kidney beans

Read it online: https://www.chefs-mate.com/recipe/really-simple-pasta-bean-salad/