Bean Pasta Salad

Bean Pasta Salad is a cross between the viral dense bean salad and pasta salad. It's a delicious, high fiber, high protein vegetarian lunch.

5 from 1 vote

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Course: Lunch, Main Course, Pasta, Salad

Cuisine: American, Italian, Mediterranean

Prep Time: 20

Total Time: 20

Servings:

Calories: 485kcal

Author: Lindsey

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!

Notes

Nutrition information is an approximation and will vary based on exact ingredients used. It's calculated using Goodles "Curveballs" - a high protein, high fiber pasta.

Nutrition