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Bean & Pasta Salad

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

This bean-and-pasta salad is a satisfying dish packed with plant-based protein. It combines tender pasta with fiber-rich beans, crisp vegetables and a zesty vinaigrette for a well-balanced bite. The flavors continue to meld as it sits, making it an ideal recipe for meal prep or gatherings.

Ingredients:
  • 4 ounces whole-wheat fusilli
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon red-wine vinegar
  • 1 teaspoon dried oregano
  • ¼ teaspoon ground pepper
  • ⅛ teaspoon salt
  • ½ cup rinsed canned no-salt-added kidney beans
  • ½ cup rinsed canned no-salt-added chickpeas
  • ½ cup halved grape tomatoes
  • ½ cup chopped english cucumber (about ¼ cucumber)
  • ½ cup diced bell pepper (about ½ medium pepper)
  • ½ cup diced red onion (about ½ medium onion)
  • ½ cup crumbled feta cheese
Directions:
  1. Bring a large pot of water to a boil. Add 4 ounces pasta; cook according to package instructions. Drain and rinse under cold water.
  2. Whisk 2 tablespoons oil, 1 tablespoon lemon juice, 1 tablespoon vinegar, 1 teaspoon oregano, ¼ teaspoon pepper and ⅛ teaspoon salt in a large bowl. Add ½ cup kidney beans, ½ cup chickpeas, ½ cup tomatoes, ½ cup cucumber, ½ cup bell pepper and ½ cup onion; mix until combined.
  3. Add the pasta to the bowl; mix until evenly distributed. Fold in ½ cup feta.
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