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As a busy mom who loves to run, I know how important it is to fuel my body with the right nutrients. I need meals that are easy to prepare, packed with energy-boosting ingredients, and, most importantly, delicious! This healthy pasta salad has become one of my favorite go-to meals. It’s light yet satisfying, loaded with protein, fiber, and healthy fats—all essential for keeping me energized during training.
Why This Recipe Rawks
Since I started incorporating more nutrient-dense meals like this healthy pasta salad, I’ve noticed a huge difference in my energy levels. It provides a balanced mix of carbohydrates, protein, and healthy fats to fuel endurance and support recovery.
Farfalle pasta delivers sustained energy, while cannellini beans and vegan feta supply muscle-repairing protein. Olive oil and black olives offer heart-healthy fats for long-lasting fuel, and hydrating veggies like arugula and bell pepper replenish essential vitamins and minerals.
Antioxidant-rich sun-dried tomatoes and fresh herbs help reduce inflammation and keep the body strong. Whether eaten before a workout for lasting energy or after to aid recovery, this nutrient-packed salad is a delicious way to support an active lifestyle!
I’m currently training for the Grand Canyon Rim to Rim to Rim with some friends for June and then heading to the Europe in July to run the Alps. Follow my running adventures on Instagram!
Ingredients You’ll Need
Every ingredient in this recipe is here for a purpose. The cannellini beans provide plant-based protein to help my muscles recover, while the farfalle pasta gives me the carbs I need to power through long runs. The olive oil and olives add healthy fats that keep me feeling full and satisfied, and the herbs and veggies pack in antioxidants to fight inflammation.
- Farfalle pasta: Choose whole wheat for more fiber; provides energy.
- Arugula: Look for a fresh, bright green bunch; rich in vitamins A, C, and K.
- Cannellini beans: Opt for low-sodium; high in protein and fiber.
- Red bell pepper : Look for firm, bright red ones; boosts immunity with vitamin C.
- Green onion: Select fresh, firm stalks; supports digestion.
- Black olives: Choose water- or brine-packed; good for heart health.
- Sun-dried tomatoes: Minimal preservatives are best; high in antioxidants.
- Fresh herbs: Store properly to keep fresh; aid digestion and reduce inflammation.
- Vegan feta: Go for nut- or tofu-based options; adds plant-based calcium.
How to Make Healthy Pasta Salad
I created this healthy pasta salad after Meal Planner member Jennifer told me she needed a quick and healthy lunch her high schooler could take to school. So that’s where this idea started. This salad is perfect for lunch, dinner, or even as a side dish.
I make a big batch on Sunday and keep it in the fridge for quick meals throughout the week. Sometimes, I’ll add some grilled chicken or pepitas for an extra protein boost. Follow along to learn how simple it is to make a healthy pasta salad.
1. Cook the pasta
Follow cooking directions on the pasta package, allowing the pasta to remain slightly undercooked. This will help keep the pasta from falling apart in the salad. Drain and rinse with cold water until pasta is completely cool, then drain well again.
2. Prepare the vinaigrette
While the pasta is cooling, mix all the Basic Vinaigrette ingredients in a bowl until combined.
3. Mix in vegetables
Place cooled pasta into a large bowl and add the beans, peppers arugula, tomatoes, olives and herbs. Gently toss.
4. Add dressing and mix well
Drizzle Basic Vinaigrette over the pasta salad and gently toss again. Top with feta cheese and additional spices if desired. Cover and refrigerate until ready to serve.
Storage Tips
Store in airtight containers in the fridge for 3-4 days. If you like your greens fresh, wait to add those until you’re ready to eat, so they don’t wilt. Follow my Meal Prep Salad tutorial to get the best containers and more in-depth tips.
Ingredient Swaps
Probably my favorite part about this healthy pasta salad is how much you can customize it to your taste preferences! Here are a few swaps I suggest if you want to try them:
- Swap olive oil with avocado oil.
- Swap red wine vinegar with the vinegar of your choice.
- Use your preferred pasta type, or use gluten-free.
- Cannellini beans can be swapped with another kind of legume (black beans, kidney beans or chickpeas are great swaps).
- Add the veggies of your choice! Radishes or cucumbers are great additions.
- Add sliced almonds, sunflower seeds or pepitas for an extra crunch.
If you’re looking for a simple, delicious, and healthy lunch recipe, this pasta salad is a must-try! Whether you’re training for a race or just trying to eat healthier, it’s a game-changer.
Common Questions
It doesn’t have to be! Ditch the store-made pasta salads made with additives and processed ingredients. Home make one instead with loads of fresh greens and a light, oil-based dressing.
This pasta salad should stay fresh in the fridge for up to five days since it is oil-based. Dairy or mayo-based salads will keep fewer days.
Choose a pasta salad that is oil-based (using healthy fats like olive oil or avocado oil) instead of dairy or mayonnaise-based, has plenty of fresh veggies and leafy greens and a good protein source like beans or tofu. This recipe’s got it all!
3 More Pasta Recipes to Try
Enjoy these other plant-based pasta recipes that I’ve created over the years.
If you make this healthy pasta salad recipe, I’d love to hear how it turned out in the comment box below. Your feedback helps me and all the readers in this community. And if you’re interested in more plant-based recipes (and exclusive content), sign up for my weekly recipe newsletter.
Healthy Pasta Salad
Ingredients
- ½ cup farfalle pasta
- ¾ cup arugula pre-washed
- ¾ cup cannellini beans canned, drained and well rinsed
- ¼ red bell pepper diced
- 1 green onion diced
- 2 tbsp black olives sliced
- 2 tbsp sun-dried tomatoes in oil
- 2 tbsp fresh basil, mint and parsley chopped
- ¼ cup vegan feta or traditional
Basic Vinaigrette
- 2 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp pure maple syrup
- 1 tsp Dijon mustard
- ½ garlic clove finely minced
- ⅛ tsp sea salt, unrefined
- ⅛ tsp black pepper, ground
Instructions
- Follow cooking directions on pasta package for "al dente" (which allows pasta to remain slightly undercooked). This will help keep the pasta from falling apart in the salad. Drain and rinse with cold water until pasta is completely cool.
- While the pasta is cooling, mix all the Basic Vinaigrette ingredients together in a bowl until combined.
- Place cooled pasta into a large bowl and add the vegetables and herbs. Gently toss. Drizzle Basic Vinaigrette over the pasta salad and gently toss again. Cover and refrigerate until ready to serve.
- If meal prepping, transfer the salad to airtight containers and store in refrigerator until ready to use.
Notes
- Use the pasta of your choice: bowtie, fusilli, shells, etc.
- Arugula has a strong, peppery flavor. You can swap with kale or spinach.
- Cannellini beans can be swapped with the legume of your choice.
- I love using basil, oregano and chives yet you can any fresh herbs.
Delish! I couldn’t get mint, so just subbed in a little more parsley. Added one red radish for some extra crunch and used regular block feta which I cut into cubes. Served of way more arugula and spring mix greens to turn it into a full meal. Another recipe I wouldn’t mind taking to a party!
I liked it! Of course, I used millet/rice ramen noodles, chickpeas, romaine because I didn’t have arugula, much less olive oil, zoodles for part of the pasta… Otherwise, I think I followed the recipe. I didn’t use any cheese.
Used a gluten free pasta and fresh tomatoes – great salad that makes a meal!
Great pasta salad – delicious and filling! I assembled it in a different order – mixed the dressing right in the bowl and added the warm pasta first to infuse some of the flavor before adding the beans and lastly the veggies and herbs.
Would you assemble the same way if you were saving it for a couple days? I put the dressing on the bottom then layer the tougher items like celery, red pepper, beans, lettuce/greens, then the pasta last (maybe some oil on the pasta), then when I’m ready to eat it I flip the whole thing over and shake it up and it’s great!
Hi Kathy! Yes! I’d make it the same, just put in an airtight container in the fridge until ready to eat.
Minus the maple syrup and the peppermint, this was a great dinner. I did put in 2 cloves of garlic and used a regular yellow onion. we. really enjoy the garlic and onions with red wine vinegar. The feta put it over. top My husband and I really enjoyed this recipe
I really enjoyed this salad today. I made it with chickpea pasta for gluten free and it was perfect in with all the rest of the ingredients. I skipped the vegan feta cheese this time. It is delicious both ways.
One of my faves. Love everything about it especially the dressing which I make often.
Wow! The healthy Pasta Salad was so tasty. What a great surprise. It was bursting with flavor! My husband loved it too. I’m going to keep this recipe for any party I go to where I can bring a dish. I guarantee that EVERYONE will want the recipe. For the win!
The pasta salad wasn’t my favorite and I LOVE pasta. I made it the day before and it was dry. I don’t know that I am a fan of the dressing. It was just okay. Maybe I should have waited until today to put the dressing on. The sun dried tomatoes were a surprise. Didn’t think I would like them.
Healthy pasta salad has great dressing.
I love the chewy textures of the sundried tomatoes, beans, pasta, and olives paired with crisp arugula and fresh herbs. It’s a delicious combination and another salad to make again!
So filling and delicious! This is the best pasta salad ever! I highly recommend!!!
This was a fantastic pasta salad! I added radish and cucumber for extra crunch. Will be making this all summer!
I’m not a big fan of pasta salads, but this one was good! Probably because it has arugula, which I love. It was easy to make enough to serve more people too. I’m thinking I’ll make this my go to pasta salad for potlucks!
Made this as suggested, except, I can’t do peppers, so left out the red pepper and I had Spring mix that was going bad, so I used that instead of arugula. The vinaigrette dressing is incredibly delicious!
Will definitely be making this one again!
This was the first pasta salad that I’ve made and I loved it. The vinaigrette was great, the beans made it more filling and I liked the salad with arugula and the additional veggies. I’ll definitely make this again.