American•healthy
Bean & Pasta Salad
This bean-and-pasta salad combines tender pasta with fiber-rich beans, crisp vegetables and a zesty vinaigrette for a well-balanced bite.
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- Prep time
- 8 min
- Cook time
- 18 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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 canned no-salt-added kidney beans, rinsed
- ½ cup canned no-salt-added chickpeas, rinsed
- ½ cup grape tomatoes, halved
- ½ cup English cucumber, chopped
- ½ cup bell pepper, diced
- ½ cup red onion, diced
- ½ cup crumbled feta cheese
Instructions
- 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.