Three Bean and Broccoli Pasta Salad
Bursting with color, flavor, and wholesome ingredients, this Three Bean and Broccoli Pasta Salad is the ultimate make-ahead dish perfect for picnics, potlucks, or healthy meal prep. Tender rotini pasta is paired with crisp steamed broccoli and a trio of protein-packed beans—kidney beans, black beans, and chickpeas—creating a vibrant, nutrient-rich base. Crunchy red bell peppers, zesty red onion, and fresh parsley add layers of flavor and texture, while a tangy homemade dressing of olive oil, red wine vinegar, Dijon mustard, and a hint of sweetness ties everything together. This versatile, easy-to-make salad can be customized for vegan diets and comes together in just 30 minutes, making it a go-to recipe for any occasion. Serve it chilled or at room temperature for a refreshing, satisfying dish that’s as delicious as it is nutritious.
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Recipe Information
Ingredients
- 12 oz rotini pasta
- 2 cups broccoli florets
- 1 cup canned kidney beans, drained and rinsed
- 1 cup canned black beans, drained and rinsed
- 1 cup canned chickpeas, drained and rinsed
- 1 large red bell pepper, diced
- 0.5 cup red onion, finely chopped
- 0.25 cup fresh parsley, chopped
- 0.25 cup olive oil
- 3 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 1 tsp honey (or maple syrup for vegan option)
- 1 clove minced garlic
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp crushed red pepper flakes (optional)
Instructions
Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
While the pasta cooks, steam the broccoli florets until just tender but still crisp, about 4-5 minutes. Rinse under cold water to cool and set the color. Set aside.
In a large mixing bowl, combine the kidney beans, black beans, chickpeas, diced red bell pepper, chopped red onion, and parsley.
In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, honey (or maple syrup for vegan option), minced garlic, salt, black pepper, and red pepper flakes (if using) to make the dressing.
Add the cooked pasta and steamed broccoli to the mixing bowl with the beans and vegetables.
Pour the dressing over the salad ingredients and toss well to evenly coat everything in the dressing.
Adjust seasoning to taste, adding more salt, pepper, or vinegar if desired.
Chill the pasta salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
Serve cold or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
2749 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.2 g | 94% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4296 mg | 187% | |
| Total Carbohydrate | 425.6 g | 155% | |
| Dietary Fiber | 63.0 g | 225% | |
| Total Sugars | 42.7 g | ||
| Protein | 97.6 g | 195% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 641 mg | 49% | |
| Iron | 31.4 mg | 174% | |
| Potassium | 3796 mg | 81% | |
*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.
