Lemon and Hot Pasta Salad with Kidney or Cannellinni Beans
Brighten up your meal rotation with this Lemon and Hot Pasta Salad featuring kidney or cannellini beans—a zesty, protein-packed dish that's as easy to make as it is delicious! Bursting with vibrant Mediterranean flavors, tender pasta is tossed in a tangy lemon dressing and complemented by the spiciness of chili flakes, juicy sautéed cherry tomatoes, and fresh baby spinach. The addition of kidney or cannellini beans boosts the heartiness, while a sprinkle of parsley and optional parmesan cheese finishes it with finesse. Perfect served warm or at room temperature, this quick 25-minute recipe is ideal for busy weeknights, meal prep, or light lunches. Wholesome, flavorful, and effortlessly satisfying, this pasta salad will become a new go-to favorite!
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Recipe Information
Ingredients
- 250 g pasta (fusilli, penne, or farfalle)
- 400 g kidney beans or cannellini beans (cooked or canned, rinsed and drained)
- 3 tbsp extra virgin olive oil
- 1 large lemon (zested and juiced)
- 2 cloves garlic (finely minced)
- 1 tsp dried chili flakes
- 200 g cherry tomatoes (halved)
- 100 g baby spinach (loosely packed)
- 2 tbsp fresh parsley (finely chopped)
- 30 g parmesan cheese (shaved or grated - optional)
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain the pasta and set it aside to cool slightly.
Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and chili flakes, and sauté for 1-2 minutes or until fragrant, being careful not to burn the garlic.
Add the cherry tomatoes to the skillet and cook for 4-5 minutes, stirring occasionally, until they soften and release their juices.
In a large serving bowl, whisk together the remaining olive oil, lemon juice, and lemon zest. Season with salt and black pepper to taste.
Add the cooked pasta, sautéed tomatoes, kidney or cannellini beans, and baby spinach to the bowl. Toss well to combine and coat all ingredients in the lemon dressing.
Stir in the chopped parsley and mix again. Taste the pasta salad and adjust seasoning if necessary.
Serve warm or at room temperature, garnished with shaved or grated parmesan cheese if desired.
Nutrition Facts
Calories |
1484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.9 g | 72% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 3874 mg | 168% | |
| Total Carbohydrate | 191.2 g | 70% | |
| Dietary Fiber | 38.0 g | 136% | |
| Total Sugars | 11.3 g | ||
| Protein | 66.5 g | 133% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 658 mg | 51% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 3004 mg | 64% | |
*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.
