Pasta Salad with White Beans
Servings: 2 servings
This healthy pasta salad tosses farfalle, peppery arugula and creamy cannellini beans with olives, sun-dried tomatoes, fresh basil and mint, and vegan feta. A red wine vinegar and Dijon dressing ties it together. Ready in 25 minutes.
Ingredients
- ½ cup farfalle pasta
- ¾ cup arugula
- ¾ cup cannellini beans canned, drained and well rinsed
- ¼ red bell pepper diced
- 1 green onion diced
- 2 tablespoon black olives sliced
- 2 tablespoon sun-dried tomatoes in oil
- 2 tablespoon fresh basil chopped
- 2 tablespoon fresh mint chopped
- 2 tablespoon fresh parsley chopped
- ¼ cup vegan feta or traditional
Basic Vinaigrette
- 2 tablespoon extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon pure maple syrup
- 1 teaspoon Dijon mustard
- ½ garlic clove finely minced
- ⅛ teaspoon sea salt, unrefined
- ⅛ teaspoon black pepper, ground
Instructions
- Cook the pasta according to the package directions until al dente. Drain and rinse with cold water until completely cool.
- While the pasta cools, whisk together the olive oil, vinegar, maple syrup, mustard, garlic, salt and pepper in a small bowl.
- Place the pasta in a large bowl and add the arugula, beans, bell pepper, green onion, olives, sun-dried tomatoes, basil, mint, parsley and feta. Toss gently.
- Drizzle with the vinaigrette and toss again. Cover and refrigerate until ready to serve, or divide among airtight containers for meal prep.
Notes
- Pasta Swaps: Any short pasta works, such as fusilli or shells. Use gluten-free pasta for a gluten-free salad.
- Greens Swap: Arugula has a strong, peppery flavor. Spinach, kale or other mild leafy greens make the salad milder.
- Ingredient Swaps: Chickpeas can replace the cannellini beans, and other fresh herbs, such as oregano or chives, can stand in for the basil, mint and parsley.
- Meal Prep: The salad keeps in airtight containers in the fridge for up to 4 days. Add the arugula and vinaigrette just before serving so the greens don't wilt.
Nutrition
Serving: 2cups, Calories: 273kcal, Carbohydrates: 29g, Protein: 7g, Fat: 16g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Sodium: 439mg, Potassium: 301mg, Fiber: 5g, Sugar: 5g, Vitamin A: 780IU, Vitamin C: 24mg, Calcium: 78mg, Iron: 3mg
