Main
Dense Bean Pasta Salad
35 minServes 4Nutri-Score A€€
A
35 min
35 minDense Bean Pasta Salad
what you need
Ingredients
pasta (short shapes such as fusilli or penne)Grains150 g
chickpeas (cooked, rinsed and drained)Pantry250 g- cannellini beans (cooked, rinsed and drained)Pantry250 g
cherry tomatoes (halved)Produce200 g
cucumber (diced)Produce1 piece- red bell pepper (diced)Produce1 piece
red onion (finely sliced)Produce1 piece- romaine lettuce (chopped, kept on the side)Produce1 piece
olive oilPantry60 ml- red wine vinegarPantry30 ml
lemon (juiced)Produce1 piece
dijon mustardPantry15 ml
garlic (minced)Produce2 pieces
parsley (chopped)Produce15 g
saltSpices5 g
black pepper (ground)Spices2 g
per serving
Nutrition
331kcal
- Carbs
- 44 g
- Proteins
- 14 g
- Fat
- 11 g
what you’ll use
Tools
Stockpot
Colander
Mixing bowl
Whisk
step by step
Method
- Step 1
Cook the pasta
- Bring a large pot of salted water to a boil.
- Cook the pasta until al dente, then drain and rinse under cold water.
- Step 2
Make the dressing
- Whisk the olive oil, red wine vinegar, lemon juice, dijon mustard and garlic in a bowl.
- Season with salt and black pepper.
- Step 3
Assemble the salad
- Combine the cooled pasta, chickpeas, cannellini beans, cherry tomatoes, cucumber, bell pepper and red onion in a large bowl.
- Pour over the dressing and toss well.
- Fold in the parsley.
- Step 4
Portion and store
- Divide the salad into containers, keeping the romaine lettuce on the side so it stays crisp.
- Chill until ready to eat.
most cooked first