Loaded Italian Pasta & Bean Salad
A fresh mix of hearty beans, crisp vegetables, and tender pasta tossed in a zesty dressing, this loaded Italian pasta and bean salad brings fresh, satisfying flavor to the table.
Serves: 6–8
Prep Time: 20 minutes
Cook Time: 10 minutes
Prep Time: 20 minutes
Cook Time: 10 minutes
INGREDIENTS:
Salad
- 12 oz short pasta (rotini or bowtie)
- 1 can chickpeas, drained and rinsed
- 1 can cannellini beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 c. cucumber, diced
- ½ c. red bell pepper, diced
- ¼ c. red onion, finely chopped
- ½ c. mozzarella pearls
- ¼ c. sliced black olives
- ¼ c. fresh parsley or basil, chopped
Dressing
- ⅓ c. olive oil
- 3 tbsp. red wine vinegar
- 1 tsp. Dijon mustard
- 1 tsp. Italian seasoning
- ½ tsp. salt
- ¼ tsp. black pepper
INSTRUCTIONS:
Cook the Pasta
Cook pasta according to package directions in well-salted water. Drain and rinse with cool water until completely cooled.
Cook pasta according to package directions in well-salted water. Drain and rinse with cool water until completely cooled.
Build the Salad
In a large bowl, combine pasta, chickpeas, cannellini beans, tomatoes, cucumber, bell pepper, red onion, mozzarella, olives, and fresh herbs.
In a large bowl, combine pasta, chickpeas, cannellini beans, tomatoes, cucumber, bell pepper, red onion, mozzarella, olives, and fresh herbs.
Make the Dressing
In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, Italian seasoning, salt, and pepper.
In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, Italian seasoning, salt, and pepper.
Toss and Chill
Pour dressing over the salad and toss until well combined. Refrigerate for at least 30 minutes to allow flavors to blend.
Pour dressing over the salad and toss until well combined. Refrigerate for at least 30 minutes to allow flavors to blend.
Serve
Give the salad a final toss before serving and adjust seasoning as needed.