Mediterranean Pasta and Bean Salad
This vibrant Mediterranean Pasta and Bean Salad is a delightful dish that showcases the fresh flavors of Italy. Perfect as a side or a light main course, this salad combines tri-color spiral pasta with hearty beans and roasted red peppers, making it both colorful and satisfying. Tossed in a zesty homemade vinaigrette, each bite is packed with nutrition and flavor, bringing together the earthy taste of beans, the sweetness of roasted peppers, and a hint of garlic. Ideal for picnics, potlucks, or meal prep, this salad is sure to please a crowd!
N/A
Servings
160
Calories
12
Ingredients
Ingredients
Tri-color spiral pasta
12 ounces (Cooked according to package directions)
Roasted red peppers
1 (12 ounce) jar (Drained and chopped or roasted as per instructions)
Cannellini beans
1 (15 ounce) can (Drained)
Garbanzo beans
1 (15 ounce) can (Drained)
Black olives
1 (3 7/8 ounce) can (Sliced)
Green onion
1/2 cup (Chopped)
Feta cheese
To taste (Crumbled, optional for topping)
Olive oil
3/4 cup (For vinaigrette)
Red wine vinegar
1/3 cup (For vinaigrette)
Parsley
1/4 cup (Chopped)
Garlic
2-4 cloves (Chopped)
Black pepper
1 teaspoon (For vinaigrette)
Instructions
1
Cook the tri-color spiral pasta according to package directions. Drain and rinse with cold water to stop the cooking process. Set aside.
2
While the pasta is cooking, prepare the vinaigrette. In a large mixing bowl, combine the olive oil, red wine vinegar, chopped parsley, chopped garlic, and black pepper. Whisk until well combined.
3
To roast the red pepper, place a large red bell pepper under the broiler or on a barbecue grill. Rotate frequently until the skin is blackened and blistered all around (about 10-15 minutes).
4
Once roasted, transfer the warm pepper to a sealed zip-top bag for 5 minutes to steam. This makes peeling easier. After steaming, peel the skin off while still warm, then remove the seeds and chop the pepper into bite-sized pieces.
5
In the bowl with the vinaigrette, add the cooked pasta, the roasted red pepper, cannellini beans, garbanzo beans, sliced black olives, and chopped green onion. Stir gently to combine all the ingredients.
6
Taste the salad and add salt and pepper as needed.
7
Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
8
If desired, top the salad with crumbled feta cheese before serving.
9
Enjoy this delicious Mediterranean dish cold!
Nutrition Information
9g
Fat
16g
Carbs
3.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Mediterranean Pasta and Bean Salad?
It is a vibrant dish featuring tri-color spiral pasta, hearty beans, and roasted red peppers tossed in a zesty homemade vinaigrette.
What type of pasta is best for this recipe?
Tri-color spiral pasta is recommended for its visual appeal and ability to hold the vinaigrette.
Which beans are used in this salad?
This recipe uses a combination of cannellini beans and garbanzo beans.
How do I make the vinaigrette?
Whisk together olive oil, red wine vinegar, chopped parsley, chopped garlic, and black pepper in a large mixing bowl.
Can I roast my own red peppers for this salad?
Yes, you can roast a large red bell pepper under a broiler or on a grill until the skin is blackened and blistered.
How long does it take to roast a red pepper?
It typically takes about 10 to 15 minutes of frequent rotation to roast a pepper properly.
What is the easiest way to peel a roasted pepper?
Place the warm roasted pepper in a sealed zip-top bag for 5 minutes to steam, which makes the skin peel off easily.
Can I use jarred roasted red peppers instead?
Yes, a 12-ounce jar of roasted red peppers, drained and chopped, is a great time-saving alternative.
Is this Mediterranean Pasta and Bean Salad vegan?
The base recipe is vegan, provided you omit the optional feta cheese topping.
What kind of olives should I use?
Sliced black olives from a 3 7/8 ounce can are used in this recipe.
How much olive oil is required for the dressing?
The vinaigrette requires 3/4 cup of olive oil.
What type of vinegar is used in the dressing?
Red wine vinegar is used to provide the zesty flavor in the dressing.
How much garlic is needed?
The recipe calls for 2 to 4 cloves of chopped garlic depending on your preference.
Should the pasta be rinsed after cooking?
Yes, drain and rinse the pasta with cold water to stop the cooking process before adding it to the salad.
How long should the salad chill before serving?
It should be chilled in the refrigerator for at least 30 minutes to allow the flavors to meld.
Can I add cheese to this salad?
Yes, you can top the salad with crumbled feta cheese before serving if desired.
What is the calorie count for this dish?
Each serving contains approximately 160 calories.
How much protein is in a serving?
There are 3.5 grams of protein per serving.
What is the fat content per serving?
There are 9 grams of fat per serving.
How many carbohydrates are in a serving?
There are 16 grams of carbohydrates per serving.
What fresh herbs are used?
The recipe uses 1/4 cup of chopped fresh parsley.
How do I prepare the green onions?
You should chop approximately 1/2 cup of green onions for the salad.
Is this salad suitable for meal prep?
Yes, it is ideal for meal prep as the flavors improve after chilling.
Can I serve this at a picnic?
Absolutely, it is a perfect dish for picnics, potlucks, and summer gatherings.
How many ingredients are in the recipe?
There are 12 main ingredients in this recipe.
How much pasta is needed?
The recipe requires 12 ounces of tri-color spiral pasta.
Is the salad served hot or cold?
This Mediterranean dish is designed to be enjoyed cold.
Do I need to drain the beans?
Yes, both the cannellini and garbanzo beans should be drained before being added.
What size cans of beans should I buy?
Use 15-ounce cans for both the cannellini and garbanzo beans.
What tags describe this recipe?
Common tags include pasta salad, mediterranean, vegan, healthy, and picnic food.