Bean Pasta Salad
Equipment
- 1 Large pot
- 1 colander
- 1 large mixing bowl
- 1 Small bowl
- 1 Whisk
- 1 Cutting board
- 1 Chef's knife
- 1 Wooden spoon
Ingredients
- 227 gram dry short pasta such as fusilli or penne
- 5 gram salt
- 3/2 liter water
- 400 gram canned cannellini beans drained and rinsed
- 400 gram canned kidney beans drained and rinsed
- 150 gram cherry tomatoes halved
- 80 gram cucumber diced
- 50 gram red onion finely chopped
- 40 gram black olives sliced
- 30 gram fresh parsley chopped
- 60 milliliter extra-virgin olive oil
- 30 milliliter red wine vinegar
- 10 milliliter lemon juice freshly squeezed
- 5 gram Dijon mustard
- 3 gram dried oregano
- 2 gram garlic powder
- 3 gram salt
- 2 gram black pepper freshly ground
Instructions
- Bring the water and 5 g salt to a boil in the large pot over high heat.
- Add the pasta to the boiling water and cook until al dente according to package directions, about 8–10 minutes.
- Drain the pasta in the colander, rinse briefly under cold water to cool, and set aside to drain well.
- In the large mixing bowl, combine cannellini beans, kidney beans, cherry tomatoes, cucumber, red onion, black olives, and parsley.
- In the small bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, dried oregano, garlic powder, salt, and black pepper until emulsified.
- Add the cooled, well-drained pasta to the large mixing bowl with the vegetables and beans.
- Pour the dressing over the pasta mixture and toss thoroughly with the wooden spoon until everything is evenly coated.
- Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired.
- Cover the bowl and refrigerate the salad for at least 30 minutes to allow flavors to meld.
- Toss once more before serving and garnish with a little extra chopped parsley if desired.
Notes
For best results, ensure the pasta is fully cooled and well-drained so the dressing clings instead of getting watered down, and avoid overcooking the pasta so it holds its shape in the salad. You can easily customize this dish by swapping in chickpeas, adding crumbled feta, or using whole-wheat or gluten-free pasta. This salad keeps well in the refrigerator for up to 3 days; if it seems dry after chilling, brighten it with a splash of olive oil and vinegar before serving. Letting it sit a bit after dressing deepens the flavor, making it ideal to prepare ahead for lunches, picnics, or potlucks.
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