Pasta and bean salad
Enjoy a delightful and nutritious Pasta and Bean Salad with our easy-to-follow recipe. This gluten-free dish combines tender pasta, hearty white beans, vibrant cherry tomatoes, crisp celery, and zesty lemon for a burst of fresh flavors. Enhanced with a tangy vinaigrette made from olive oil, vinegar, and mustard, this salad is perfect for a quick lunch or a light dinner. Garnished with fresh parsley and a hint of black pepper, it’s a refreshing and healthy option for any meal.
- 20 Mar 2024
- Cook time 10 min
- Prep time 30 min
- 12 Servings
- 12 Ingredients
Pasta and bean salad is a delightful, wholesome dish that combines the rich flavors of gluten-free pasta, creamy white beans, and fresh vegetables. This salad is perfect for lunch, dinner, or even a picnic. It's not only delicious but also packed with protein and fiber, making it a nutritious option for everyone.
Ingredients:
Instructions:
- In a large pot, bring water to a boil and add 2 teaspoons of salt.
- Add the gluten-free pasta and cook according to the package instructions until al dente.
- Drain the pasta and rinse under cold water to cool it quickly. Set aside.
- In a small bowl, mix together the olive oil, lemon zest, vinegar, mustard, black pepper, and the remaining 1 teaspoon of salt. Whisk until well combined.
- In a large mixing bowl, combine the cooked and cooled pasta, white beans, cherry tomatoes, celery, onion, and fresh parsley.
- Pour the prepared dressing over the pasta and vegetable mixture.
- Gently toss to ensure everything is well coated with the dressing.
- Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
- Give the salad a final toss before serving. Enjoy your refreshing pasta and bean salad!
Tips:
- For added flavor, consider marinating the beans in the vinegar and mustard mixture for about 30 minutes before combining with other ingredients.
- Make sure to rinse and drain the white beans thoroughly to remove any excess sodium if using canned beans.
- Feel free to add other fresh vegetables such as bell peppers, cucumbers, or radishes to enhance the flavor and texture of the salad.
- This salad can be made ahead of time and stored in the refrigerator. It often tastes better the next day as the flavors meld together.
- To keep the pasta from sticking together, toss it with one tablespoon of olive oil immediately after draining it.
- For a bit of crunch, consider adding toasted nuts or seeds just before serving.
Your pasta and bean salad is now ready to be served! This vibrant dish is sure to be a hit at any meal. Enjoy the delightful combination of flavors and textures, knowing you're indulging in a healthy and satisfying salad.
| Nutrition Facts | |
|---|---|
| Serving Size | 200 grams |
| Energy | |
| Calories 200kcal | 8% |
| Protein | |
| Protein 10g | 7% |
| Carbohydrates | |
| Carbohydrates 40g | 11% |
| Fiber 7g | 19% |
| Sugar 2.10g | 2% |
| Fat | |
| Fat 8g | 9% |
| Saturated 1.10g | 4% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 30ug | 3% |
| Choline 36mg | 7% |
| Vitamin B1 0.15mg | 12% |
| Vitamin B2 0.09mg | 7% |
| Vitamin B3 0.57mg | 4% |
| Vitamin B6 0.15mg | 9% |
| Vitamin B9 90ug | 22% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 9mg | 10% |
| Vitamin E 1.16mg | 8% |
| Vitamin K 27ug | 22% |
| Minerals | |
| Calcium, Ca 90mg | 7% |
| Copper, Cu 0.30mg | 0% |
| Iron, Fe 3.64mg | 33% |
| Magnesium, Mg 70mg | 16% |
| Phosphorus, P 130mg | 10% |
| Potassium, K 680mg | 20% |
| Selenium, Se 2.26ug | 4% |
| Sodium, Na 610mg | 41% |
| Zinc, Zn 1.46mg | 13% |
| Water | |
| Water 140g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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