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Bean Pasta Salad

Tangy Mediterranean Bean Pasta Salad Recipe

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 370
Ingredients Method Notes

Ingredients
  

  • 8 oz rotini pasta
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1 (15 oz) can red kidney beans, drained and rinsed
  • 1 cup halved cherry tomatoes
  • 1 cup diced cucumber
  • ½ cup thinly sliced red onion
  • ½ cup pitted Kalamata olives, halved
  • ½ cup crumbled feta cheese
  • ¼ cup chopped fresh parsley
  • ¼ cup extra-virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp red wine vinegar
  • 1 clove garlic, minced
  • 1 tsp dried oregano
  • ½ tsp kosher salt, plus more for the pasta water
  • ¼ tsp black pepper

Method
 

  1. Cook the pasta in salted boiling water until al dente. Drain and rinse under cold water until cool.
  2. Whisk together the olive oil, lemon juice, red wine vinegar, garlic, oregano, ½ tsp salt, and pepper until combined.
  3. In a large bowl, toss the pasta, chickpeas, kidney beans, tomatoes, cucumber, red onion, and olives with the dressing.
  4. Scatter the feta and parsley on top, drizzle lightly with olive oil, and serve right away or after chilling.

Notes

If making a day ahead, the pasta may soak up some of the dressing. Stir in a tablespoon of lemon juice just before adding the feta to bring the tang back. This salad is a sturdy vegetarian main, but you can toss in shredded rotisserie chicken if you want a little more heft.