Cannellini Bean Pasta Salad
We blend whole grain pasta and crisp veggies with a tangy balsamic-basil dressing. The smooth olive oil and spicy mustard bring it all together for a mouthwatering crunch you'll crave. Every tasty bite strikes a perfect balance of flavors and textures.
Servings: 8 people
Calories: 350kcal
Ingredients
Pasta salad
- 16 ounces pasta whole-grain penne, fusilli, or farfalle pasta
- 1/2 tablespoon olive oil
- 1 shallot small, finely diced
- 1 cup grape tomatoes halved
- 1/2 cup roasted peppers julienned
- 8 ounces asparagus fresh, trimmed and cut into 1" pieces
- 8 ounces baby spinach fresh, chopped
- 1/2 cup frozen peas
- 15 ounces cannellini beans canned, drained and rinsed
- 1/2 teaspoon salt
Dressing
- 1/4 cup olive oil extra virgin
- 1/4 cup balsamic vinegar aged
- 1/2 tablespoon dijon mustard
- 1/4 cup basil chopped
Instructions
- Prepare pasta according to package directions. Drain, rinse and set aside.
- In a large skillet over medium heat, add olive oil, shallot, tomato, roasted peppers, asparagus, baby spinach, and frozen peas. Saute until slightly softened and fragrant. Remove from heat.
- Add vegetable mixture to a large mixing bowl. Stir in the drained and rinsed cannellini beans, then add the cooked pasta and set aside.
- Whisk dressing ingredients together to form an emulsion (mix until oil is no longer separated from other ingredients and mixture is slightly thickened).
- Pour dressing over pasta mixture, toss lightly and serve, or chill until ready to serve. Best served cold.
Nutrition
Serving: 1.5cups | Calories: 350kcal | Carbohydrates: 57g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 420mg | Potassium: 444mg | Fiber: 7g | Sugar: 5g | Vitamin A: 3183IU | Vitamin C: 20mg | Calcium: 92mg | Iron: 4mg |
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