Italian Pasta Bean Salad
Elevate your mealtime with this vibrant and wholesome Italian Pasta Bean Salad, a perfect fusion of Mediterranean-inspired flavors and fresh, nutritious ingredients. Featuring al dente penne or rotini pasta, creamy cannellini beans, juicy cherry tomatoes, crisp cucumber, and tangy black olives, this salad bursts with color and texture in every bite. Tossed in a zesty homemade dressing of olive oil, red wine vinegar, Dijon mustard, and garlic, then finished with a sprinkle of fresh basil and optional Parmesan cheese, this dish is as delicious as it is nutritious. Ready in just 30 minutes, it’s the ideal option for a quick lunch, a side dish for a barbecue, or a light dinner. Serve chilled or at room temperature for a refreshing meal that’s packed with protein, fiber, and bold Italian flavors.
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Recipe Information
Ingredients
- 250 grams Penne or Rotini Pasta
- 400 grams Canned Cannellini Beans
- 200 grams Cherry Tomatoes
- 1 medium Cucumber
- 1 small Red Onion
- 100 grams Black Olives, pitted and sliced
- 15 grams Fresh Basil Leaves
- 60 ml Olive Oil
- 30 ml Red Wine Vinegar
- 1 teaspoon Dijon Mustard
- 1 clove Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 30 grams Parmesan Cheese (optional, for topping)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
While the pasta cooks, rinse the canned cannellini beans under cold water and allow them to drain completely.
Wash and halve the cherry tomatoes. Peel and dice the cucumber into small cubes. Finely chop the red onion. Set all vegetables aside.
In a small mixing bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper to create the dressing.
In a large salad bowl, combine the cooked pasta, cannellini beans, cherry tomatoes, cucumber, red onion, and black olives.
Pour the dressing over the salad and toss to coat all the ingredients evenly.
Gently tear the fresh basil leaves and mix them into the salad.
Refrigerate the salad for at least 30 minutes to let the flavors meld together.
Before serving, sprinkle grated Parmesan cheese on top if desired.
Serve chilled or at room temperature. Enjoy your vibrant and nutritious Italian Pasta Bean Salad!
Nutrition Facts
Calories |
404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.5 g | 28% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 1146 mg | 50% | |
| Total Carbohydrate | 42.0 g | 15% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 4.1 g | ||
| Protein | 13.3 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 181 mg | 14% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 513 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
