Beans and Greens Pasta Salad

Is there anything better than a comforting pasta salad recipe? Answer: nope! You’re going to love the colors and flavors in my Beans & Greens Pasta Salad, the perfect way to serve up a simple dish this summer!

I’m really on a pasta salad kick right now using all the fresh herbs. It’s easy to do when my container garden is thriving!

I was skeptical whether I’d be able to grow anything, having moved into our house at the end of last summer. We were totally unsure where the best sunlight would be. But after starting some basil from seeds, it’s really taken off! I’ve been looking for ways to use it in more than just pesto, which led me to this Beans and Greens Pasta Salad. 

Why You’ll Love This Pasta Salad Recipe

Ok, first of all, who doesn’t love pasta salad?? I’m not sure you need any convincing if you’re already here. But with so many pasta salad recipes out there, you might be wondering why THIS one stands out.

• This meal prep-friendly pasta salad is quick and simple to make with a basic blanching technique and DIY red wine vinaigrette dressing for tangy flavor. 
• It’s vegan but can be easily customized, so fits a wide range of diet preferences. Same with allergens and food sensitivities. 
• When you bring it to a potluck or summer gathering, someone is inevitably going to ask you for the recipe. “Beans & Greens Pasta Salad” scores some points for rhyming. It’s just fun to say!

Adding beans in pasta salad is a surefire way to instantly add dietary fiber, some plant-based protein, and tons of other nutrients. Most Americans don’t get enough fiber each day, so something as easy as tossing beans in pasta salad and other side dishes can turn them into a hearty, satisfying plant-based meal.

Ingredients You’ll Need

• White beans, such as cannellini beans, navy beans, great northern beans, or even garbanzo beans (chickpeas). Cannellini beans are white kidney beans, so you can also use red kidney beans. I usually use canned beans for convenience so if using dry beans, adjust the prep time and cooking time as needed.
• Blanched green beans. Use fresh green beans of any kind, as I found them to have the best texture during recipe testing. 
• Leafy greens, such as baby spinach, arugula, or any combination of tender salad greens.
• Green onions
• Fresh basil
• Cherry tomatoes
• Box of pasta. This recipe calls for a pound of pasta (16 oz box) so if buying in bulk or combining partial packages, an estimate is close enough. No exact measurements needed for this one!

For the homemade red wine vinaigrette dressing, you’ll need: olive oil, red wine vinegar, garlic, dried Italians herbs, dijon mustard, kosher salt, and black pepper.

It’s a simple recipe and take just a few minutes. But if you already have a premade or store-bought salad dressing, feel free to use that instead. 

Street Smart Nutrition Tip: Cooking shouldn’t be a stressful process, but sometimes grocery shopping is. If you need a few items from this ingredient list (or anything else), try placing an order for grocery delivery with Instacart. It’s a convenient and easy way to shop for what you need. Click HERE to start shopping!

What is blanching? 

This cooking technique uses boiling water to partially cook vegetables before quickly chilling them in an ice bath to halt the cooking process. It doesn’t take a long amount of time, plus it has a few key benefits:

• Preserves flavor: the heat of boiling water or steam deactivates enzymes in the vegetables, locking in fresher flavor.
• Preserves color: just compare the color of canned green beans to blanched green beans to see what I mean. If you enjoy a pop of bright green color in your meals, blanching can be a useful cooking method!
• Preserves texture: since the vegetables are only partially cooked, they remain tender-crisp, or firm enough to feel that satisfying crunch as you eat them. I’m a big texture eater, so I can’t stand when vegetables are cooked to the point of being completely mushy.

The blanching process is super easy and uses the same cooking equipment for cooking pasta. That’s why I paired the two together for this Beans & Greens Pasta Salad recipe to help you avoid extra dishes. Here are the basic steps for blanching the green beans:

1. ​Bring a large pot of salted water to a boil over high heat. As the water heats, prepare an ice bath by running cold water into a large bowl and adding some ice cubes.
2. Once the water is boiling, drop in the trimmed green beans. Set a time for 3 minutes, then use tongs to quickly transfer the green beans into the ice bath. 
3. The green beans will cool quickly, at which point you can drain them and gently pat dry. They’re fine to sit at room temperature while you prepare the rest of the recipe.

How to Make Beans and Greens Pasta Salad

Allow about 30 minutes for prepping and cooking this recipe. If you’re super speedy with veggie prep, it might even take you less than that. 

1. First, get the green beans trimmed. Remove the stems and any discolored or bad sections. Following the blanching process described above. 
2. While the green beans are chilling in their ice bath, refresh the water and bring it back to a boil to cook the pasta. Cook according to package directions for al dente, about 9-11 minutes. Then drain and rinse under cold water to cool before transferring to a large bowl. 
3. Meanwhile, as the pasta is cooking, prepare the dressing by adding all ingredients to small bowl or jar with a tight-fitting lid. Whisk or shake vigorously for about 30 seconds, or until well mixed, then set aside until ready to serve. You can also use this time to trim the green beans into bite-sized pieces. Slice the cherry tomatoes and green onions, then chop the fresh basil. 
4. Drain the canned beans and rinse until cool water. Add them to the bowl with the cooked pasta, along with the green beans, green onions, cherry tomatoes, and a handful of baby spinach or leafy greens. Drizzle the dressing over the top and gently fold together until mixed. 
5. Garnish with extra basil and cracked black pepper, then serve and enjoy!

Serving Suggestions

There are endless ways to customize this Beans & Greens Pasta Salad recipe. While I think it tastes delicious as is, there’s nothing wrong with making some changes. I mean, it’s my own recipe and even I do this to avoid boredom from too much repetition. 

Here are a few ideas for what to serve with this pasta salad recipe:

• Add additional greens like massaged kale or chopped lacinato kale. You can also add extra veggies like broccoli rabe, bell peppers, banana peppers, zucchini, or summer squash.
• Add your favorite protein or top with your favorite cheese. Obviously this will no longer be a vegan pasta salad recipe, but modify according to what you need and what. Look for something like a vegan parmesan cheese or try nutritional yeast for a fully plant-based option. 
• Intensify the flavor by adding roasted red peppers, sun-dried tomatoes, artichoke hearts, pitted olives, or capers. 
• Swap the red wine vinaigrette for another vinaigrette-style salad dressing or even a creamy dressing if you prefer. 
• Switch up the pasta shape, using any other type of short shape like rotini, penne, elbow, or similar. 
• Top with pine nuts, red pepper flakes, lemon zest, or any other garnish you’re fond of. 

And if you’re looking for other pasta salad inspiration, be sure to check out my Antipasto Pasta Salad, Chicken Caesar Pasta Salad, or Pesto Pasta Salad with Sun-Dried Tomatoes!

Storage and Meal Prep Tips

This Beans & Greens Pasta Salad works well for meal prep. Just store the leftovers in an airtight container. Refrigerate for up to 5 days, but be aware the greens will lose their crispness before then. To avoid, simply leave them out of the pasta mixture and store separately until ready to reserve. 

I think this is especially nice after a long day in the summertime. You don’t have to cook or even reheat anything! You can reserve this pasta salad chilled and enjoy a complete meal with minimal effort.

So if you’re ready to dig in, grab your ingredients and fire up the stove! Here’s the full recipe for my Beans and Greens Pasta Salad.

If you try it and enjoy the results, let me know what you think! Ratings and comments are always helpful feedback so don’t be shy about letting me know what you think.

And as always, thanks for stopping by the Street Smart Nutrition blog! You can find more and follow along on Instagram and YouTube, and don’t forget to sign up for my newsletter so you never miss a new post. Cheers to more fearlessly nourishing meals!