Zesty Italian Pasta Bean Salad
Bursting with bold Mediterranean flavors, this Zesty Italian Pasta Bean Salad is a vibrant, hearty dish perfect for summer gatherings, weeknight dinners, or meal prep. Packed with tender rotini pasta, cannellini beans, kidney beans, and a rainbow of fresh veggies like cherry tomatoes, cucumbers, and bell peppers, this salad offers a delightful mix of textures and flavors. A homemade zesty Italian dressing, featuring olive oil, red wine vinegar, lemon juice, and Italian seasoning, ties everything together beautifully. Topped with grated Parmesan and fresh parsley, this refreshing salad is both nutritious and satisfying. Quick to prepare in just 30 minutes, it’s ideal served chilled as a flavorful side dish or light main course. Keywords: Italian pasta salad, bean salad, zesty dressing, Mediterranean flavors, easy summer recipe.
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Recipe Information
Ingredients
- 8 oz Rotini pasta
- 1.5 cups Cherry tomatoes, halved
- 1 large Cucumber, diced
- 1 medium Red bell pepper, diced
- 0.5 medium Red onion, finely chopped
- 0.5 cup Black olives, sliced
- 1 15 oz can Cannellini beans, rinsed and drained
- 1 15 oz can Kidney beans, rinsed and drained
- 0.25 cup Grated Parmesan cheese
- 0.25 cup Fresh parsley, chopped
- 0.5 cup Olive oil
- 0.25 cup Red wine vinegar
- 2 tbsp Lemon juice, freshly squeezed
- 1.5 tsp Italian seasoning
- 2 cloves Garlic, minced
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
Cook the rotini pasta in a large pot of salted boiling water according to the package instructions, until al dente. Drain and rinse the pasta under cold water to stop the cooking process. Set aside.
In a large mixing bowl, combine the cherry tomatoes, diced cucumber, red bell pepper, red onion, black olives, cannellini beans, and kidney beans.
In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Italian seasoning, minced garlic, salt, and black pepper to create the dressing.
Add the cooked and cooled pasta to the vegetable and bean mixture in the large bowl.
Pour the dressing over the salad and toss everything together until the ingredients are evenly coated.
Stir in the grated Parmesan cheese and chopped parsley for added flavor.
Taste and adjust seasoning if needed.
Refrigerate the salad for at least 30 minutes to allow the flavors to meld together before serving.
Serve chilled or at room temperature as a side dish or light main course.
Nutrition Facts
Calories |
3056 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.8 g | 188% | |
| Saturated Fat | 26.3 g | 132% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 4453 mg | 194% | |
| Total Carbohydrate | 349.4 g | 127% | |
| Dietary Fiber | 61.4 g | 219% | |
| Total Sugars | 29.9 g | ||
| Protein | 92.1 g | 184% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 892 mg | 69% | |
| Iron | 31.7 mg | 176% | |
| Potassium | 4812 mg | 102% | |
*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.
