Hey y'all! If you’re searching for a colorful, crave-worthy salad that hits all the right notes, this Bean & Pasta Salad is about to become your new go-to. Brimming with hearty beans, tender pasta, zesty veggies, and a tangy dressing, it's a crowd-pleaser at cookouts, potlucks, or as a fuss-free meal prep lunch. It’s wholesome, filling, and bursts with delicious flavors and textures. Let’s get cooking!
Why You'll Love This Bean & Pasta Salad
- Incredibly versatile—enjoy it as a main or side dish for any occasion!
- Protein-packed and fiber-rich, keeping you full and energized.
- Whips up in 25 minutes with easy-to-find pantry ingredients.
- Tastes even better the next day, making it perfect for meal prep.
- Fresh, vibrant flavors that please kids and adults alike!
Ingredients for the Best Bean & Pasta Salad
- 8 oz (225 g) rotini or fusilli pasta
- 1 cup (about 5 oz) canned chickpeas, rinsed and drained
- 1 cup (about 5 oz) canned black beans, rinsed and drained
- 1 cup cherry tomatoes, halved
- ½ cup red bell pepper, diced
- ⅓ cup red onion, finely chopped
- ½ cup English cucumber, diced
- ⅓ cup pitted black olives, sliced
- ¼ cup fresh parsley, chopped
- ¼ cup feta cheese, crumbled (optional)
- For the Dressing:
- ¼ cup extra virgin olive oil
- 2 tablespoon red wine vinegar
- 1 tablespoon Dijon mustard
- 1 garlic clove, minced
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Directions: How to Make Bean & Pasta Salad
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add the rotini pasta and cook for 8-10 minutes, until al dente. Drain, rinse with cold water to stop the cooking, and set aside.
Step 2: Prep the Salad Ingredients
While the pasta cooks, prep your vegetables: halve the cherry tomatoes, dice the cucumber and peppers, finely chop the onions, and slice the olives. Rinse and drain the chickpeas and black beans thoroughly.
Step 3: Whisk the Dressing
In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and black pepper until emulsified.
Step 4: Toss the Salad
In a large salad bowl, combine cooked pasta, beans, vegetables, olives, and parsley. Pour the dressing over everything. Toss well to ensure the pasta salad is evenly coated. Sprinkle with crumbled feta if using.
Step 5: Chill & Serve
For best flavor, chill the salad in the refrigerator for at least 30 minutes before serving. Give it a gentle toss just before plating up.
Notes & Helpful Tips for Bean & Pasta Salad
- Don’t overcook the pasta—it should be firm to hold up when mixed with the dressing (learn more about perfectly cooked pasta).
- If prepping ahead, keep the dressing separate until just before serving for a fresher texture.
- You can swap out beans or add extra veggies based on what you have on hand—check this guide to beans and vegetables for inspiration.
Variations on Bean & Pasta Salad
- Southwest Bean & Pasta Salad: Add corn, jalapeno, and cilantro, toss with lime vinaigrette.
- Italian Bean & Pasta Salad: Use mozzarella pearls, sun-dried tomatoes, and basil, with Italian seasoning in the dressing.
- Vegan Bean & Pasta Salad: Skip the feta and add chopped avocado for creamy goodness.
Required Equipment
- Large pot
- Colander
- Cutting board & knife
- Large mixing bowl
- Small bowl or jar for dressing
- Salad tongs or serving spoon
How to Store Bean & Pasta Salad & Shelf Life
Store leftover Bean & Pasta Salad in an airtight container in the refrigerator for up to 4 days. If possible, reserve a bit of dressing to refresh the salad before serving, as pasta absorbs moisture over time.
Serving Recommendations & Pairings for Bean & Pasta Salad
- Outstanding with grilled chicken, shrimp, or tofu for a hearty main meal.
- Serve at your next barbecue with fresh crusty bread and lemonade.
- Makes a tasty light lunch alongside a cup of vegetable or tomato soup.
Pro Tips for the Perfect Bean & Pasta Salad
- Use short-cut pasta shapes so the beans and veggies blend evenly and provide a balanced bite (more pasta salad tips).
- Let the salad chill for at least 30 minutes—the flavors meld beautifully and become more robust.
- Add delicate fresh herbs just before serving for maximum freshness and aroma.
Bean & Pasta Salad FAQ
- Can I make Bean & Pasta Salad in advance?
- Absolutely! It actually tastes better after chilling for a few hours as the flavors develop—just stir before serving.
- Can I use different types of beans?
- Yes! Kidney beans, cannellini, or edamame all work great. Mix and match based on preference or availability.
- Is Bean & Pasta Salad healthy?
- Definitely—it's full of protein, fiber, and vitamins. For more details, check out the health benefits of beans.
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Serves: 4-6
Ingredients
- 200 g (7 oz) short pasta (like fusilli or penne)
- 400 g (14 oz) canned mixed beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- ½ cup red bell pepper, diced
- ½ cup cucumber, diced
- ¼ cup red onion, finely chopped
- 2 tablespoon fresh parsley, chopped
- 3 tablespoon olive oil
- 2 tablespoon red wine vinegar
- ½ teaspoon dried oregano
- Salt and black pepper to taste
Instructions
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1Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water.
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2In a large salad bowl, combine the cooked pasta, mixed beans, cherry tomatoes, red bell pepper, cucumber, red onion, and parsley.
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3In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper to make the dressing.
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4Pour the dressing over the salad and toss well to combine. Adjust seasoning if needed.
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5Refrigerate for at least 15 minutes before serving to enhance the flavors. Serve chilled or at room temperature.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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