Potluck Bean and Pasta Salad
Perfect for parties, picnics, or meal prep, this vibrant Potluck Bean and Pasta Salad is a deliciously hearty crowd-pleaser that comes together in just 30 minutes. Featuring tender penne pasta paired with protein-packed black and kidney beans, juicy cherry tomatoes, and a medley of fresh, crisp veggies like cucumber, red bell pepper, and red onion, this salad is as colorful as it is nutritious. Tossed in a zesty homemade dressing of olive oil, red wine vinegar, lemon juice, and Dijon mustard, each bite bursts with tangy, herbaceous goodness, courtesy of fresh parsley and a hint of garlic. This versatile dish can be made ahead and chilled, allowing the flavors to meld beautifully, making it an ideal choice for potlucks, BBQs, or weekday lunches. Serve it as a standalone meal or the perfect side dish to complement grilled meats or vegetarian mains!
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Recipe Information
Ingredients
- 12 ounces penne pasta
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can kidney beans, drained and rinsed
- 2 cups cherry tomatoes, halved
- 1 large red bell pepper, diced
- 1 large cucumber, diced
- 1 medium red onion, finely chopped
- 0.5 cup parsley, chopped
- 0.25 cup olive oil
- 3 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Cook the penne pasta according to the package instructions until al dente. Drain, rinse under cold water to stop the cooking process, and set aside.
In a large mixing bowl, combine the drained black beans, kidney beans, cherry tomatoes, red bell pepper, cucumber, red onion, and chopped parsley.
In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, salt, and black pepper to make the dressing.
Add the cooked pasta to the bowl with the vegetables and beans, and pour the dressing over the top.
Toss everything together until well combined and evenly coated with the dressing.
Cover and refrigerate the salad for at least 1 hour to allow the flavors to meld together.
Before serving, toss the salad again and adjust seasoning with additional salt and pepper if needed.
Nutrition Facts
Calories |
2715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.0 g | 88% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2584 mg | 112% | |
| Total Carbohydrate | 433.0 g | 157% | |
| Dietary Fiber | 71.2 g | 254% | |
| Total Sugars | 28.8 g | ||
| Protein | 101.3 g | 203% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 646 mg | 50% | |
| Iron | 36.4 mg | 202% | |
| Potassium | 5738 mg | 122% | |
*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.
