Bean Pasta Salad
This Bean Pasta Salad, tossed in a lemon parmesan vinaigrette, is like a cross between the viral dense bean salad and pasta salad. It makes for an incredibly delicious, high fiber, high protein vegetarian meal.
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Reasons You’ll Love This Recipe:
- This is a light, vegetarian pasta salad – but quite filling and satisfying!
- It’s full of fiber — 17 grams!!
- Packed with 25 grams of vegetarian protein.
- Flavorful with a simple, homemade lemon parmesan vinaigrette that gets quickly whipped together with a shake in a mason jar.
- Perfect for meal prep – the flavors deepen and it’s just as (if not more!) delicious after a day or two!
Ingredient Notes & Substitutions:
For a full ingredient list with quantities, please check out the recipe card at the bottom of this post.
- Pasta – I highly recommend a high protein and high fiber pasta to really get the max nutrition for this pasta salad! I used Goodles curveballs here, but also love Barilla Protein Plus pasta.
- Beans – you’ll need a can each of cannellini beans and garbanzo beans. Make sure you drain and rinse the beans before adding them to the salad. (And dietitian fun fact – you can reduce up to 41% of sodium in canned beans by rinsing them!)
- Roasted Red Bell Pepper – keep it easy and grab a jar at the store, or roast them yourself. Pat them dry, then chop and you’re all set.
- Spinach – I love fresh spinach, and it’s an easy way to boost nutrition! If you’re not a fan of spinach, you can substitute a different green, like finely chopped baby kale, or omit.
- Lemon Parmesan Dressing – you’ll need olive oil, lemon juice and zest, parmesan cheese, and a couple seasonings to make this quick dressing!
How to Make Bean Pasta Salad
For complete instructions, please check out the recipe card at the bottom of this post.
Prepare pasta according to package directions. While the pasta is boiling, drain and rinse your beans, chop your vegetables, and shake up your dressing. Once the pasta is done and drained, add all the ingredients to a large bowl and toss to combine.
Tips and Variations
- You can use any type or shape of pasta — whole wheat is another great option, as are other fun shapes like orzo and Israeli couscous.
- Add diced cherry or grape tomatoes for a pop of fresh tomato flavor.
- Swap any other beans you have or prefer.
- Feeling a little more antipasto vibes and don’t care about it being vegetarian? Add a couple slices of diced prosciutto or salami.
- If you’re a fan of fresh, herby flavor, add a handful of torn, fresh basil leaves.
- Add some crushed red pepper flakes for a little heat.
- Top with balsamic glaze for a sweet and tangy contrast.
Pasta Salad Meal Prep & Storage
I’m a huge fan of summer salads, and pasta salads specifically, for meal prep. They truly store beautifully, especially pasta salads like this bean version that are full of sturdy, flavorful ingredients.
I like to store my pasta salad in glass, airtight containers in the fridge for up to 5 days.
I don’t recommend freezing pasta salad, though, nor reheating — best served chilled IMO!
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More Summer Salad Recipes to Love
- High Protein Pasta Salad
- Chicken Macaroni Pasta Salad
- Balsamic Pasta Salad
- Edamame Quinoa Salad
- Chicken BLT Salad
- Cucumber Edamame Salad
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Bean Pasta Salad
Equipment
Ingredients
- 8 ounces pasta high protein, high fiber
- 1 can cannellini beans drained, rinsed
- 1 can garbanzo beans drained, rinsed
- 8 ounces roasted red bell peppers patted dry, diced
- 2 cups spinach chopped
Lemon Parmesan Dressing
- 1 lemon juice and zest
- 2 tablespoons extra virgin olive oil
- 1 ounce grated parmesan
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon kosher crystal salt
- ¼ teaspoon ground black pepper
Instructions
- Bring water to a boil, add salt, and boil pasta according to package directions. When done to al dente, drain pasta and set aside.8 ounces pasta
- While pasta is boiling, drain and rinse your beans. Set aside.1 can cannellini beans, 1 can garbanzo beans
- Place all of the dressing ingredients into a mason jar, then cover and shake to combine. (Alternatively, you can add them all to a small bowl and whisk to combine.)1 lemon, 2 tablespoons extra virgin olive oil, 1 ounce grated parmesan, 2 teaspoons Italian seasoning, 1 teaspoon garlic powder, 1/2 teaspoon kosher crystal salt, 1/4 teaspoon ground black pepper
- Add pasta, beans, spinach, and roasted red pepper to a large bowl. Pour the lemon dressing on top then gently toss to combine.8 ounces roasted red bell peppers, 2 cups spinach
- Serve immediately, or store in airtight containers in the refrigerator for up to 5 days. Enjoy!
