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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.
I liked the different herbs in this salad
Very tasty.
This is really good! I think next time I will make it without the beans just because of the texture, but the flavor is delicious.
Gotta love a good pasta salad! This one did not disappoint! The sun dried tomatoes were so yummy in this. The dressing was sweet and tangy. We had it for dinner and I’m so glad we doubled the recipe to have the next day for lunch! It was also so easy to make so we will definitely be making again.
We loved it! We already make some more for tomorrow lunch!
The Healthy Pasta Salad is a keeper! I habitually make too much pasta, as a rule, and this was the first time I cooked just 1/2 a cup of pasta!
When combines with all the yummy veggies, vegan feta and herbs, it still had everything I could ever dream of in a pasta salad, but way less carbs! Couldn’t wait to have the leftovers for lunch today! Thank you Simple Green Smoothie!
This salad was so good I made extra as part of my meal prepping for lunches.
Absolutely amazing!!! I would have the salad again and again and again. Also my first time trying vegan feta. Yes yes and yes.
Delicious pasta salad! I loved that it was so light and filled with lots of veggies. Definitely will make again!
Nice pasta salad, but not a fan of the sundried tomato
This was delicious, gave a new take on my usual pasta salads!
This is my very favorite salad so far. Even my husband liked it. I ended up substituting kidney beans because I couldn’t find my cannelloni beans and since we don’t like sundried tomatoes, I used fresh ones and also added Feta. I also added some banana pepper rings for more intense flavor.
That sounds amazing!
This looks like a great salad. Next time I’ll buy a gluten free pasta but today I used quinoa.
This will be my summer picnic go-to for BBQ potlucks and such- filling and delicious. I used Kaslo Sourdough pasta which is great for gluten sensitive and really healthy. Super recipe.
I have never added arugula to pasta salad before, but I’m glad I tried this recipe. The arugula adds a fresh, peppery taste that I really enjoyed. All of the other veggies, plus the dressing, made the perfect pasta salad. When I’ve had pasta salads at picnics or other gatherings, they usually always have cheese. I did not miss it at all in this healthy recipe. I also like that it was so easy to put together. I will be making this again!
So excited that you tried the recipe with the arugula!
It’s so crazy it’s been a week of eating at least one healthy salad a day, and Vegan and loving it. I have learned so much on this health journey and it’s like I’m just getting started!
The Salad: Healthy Pasta Salad
The Verdict: It was in the high nineties today here in TX and eating a cold bow tie pasta salad with bursts of flavors and color made it better .
Highlights: Bursts of flavor included sun dried tomatoes, fresh basil, parsley, hints of mint and feta cheese (couldn’t find vegan feta, but now I am on a quest to once I go completely dairy-free).
Everyone loved this salad. The vinaigrette dressing with that teaspoon of Dijon mustard really altered the flavors, I think. And the arugula (my current new veggie love) added notes of nutty goodness! This is my second favorite salad next to the Strawberry basil salad. My two toddlers loved it too!!!
Five ✨ for sure!
It’s awesome that you’re learning so much on this journey and even sharing it with your family! Keep rawkin it!
Very good side salad for our meal