Beans and Greens Pasta Salad

You're going to love this summer stunner! This easy pasta salad recipe is vegan, meal prep-friendly, and so simple to prepare in less than 30 minutes. Serve as is or pair with your favorite grilled protein.

Course Main Course, Salad, Side Dish

Cuisine American, Italian, Mediterranean

Keyword Beans and Greens, Pasta Salad, Vegan Pasta Salad, Vegan Side Dish

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 395kcal

Author Cara Harbstreet

Equipment

cooking pot and strainer
large bowl filled with water and ice cubes
cutting board and sharpened knife
measuring cups and spoons
Can Opener
kitchen timer

Ingredients

1 box farfalle or bowtie pasta or similar small shape (14.5-16 oz)
4 cups baby spinach or arugula
12 oz fresh green beans washed and trimmed
3 green onions thinly sliced
1 can cannellini beans drained and rinsed
fresh basil
10-12 oz cherry tomatoes halved

For the Red Wine Vinaigrette

1/2 cup olive oil
3 tbsp red wine vinegar
2 tsp dried Italian herbs
2 cloves garlic minced
1 1/2 tsp dijon mustard
1/4 tsp black pepper
1 pinch kosher salt
1-2 tsp brown sugar or honey optional for sweetness

Instructions

For the Dressing

Add all ingredients to small bowl or jar with a tight-fitting lid. Whisk or shake vigorously for about 30 seconds or until well mixed. Set aside.
For detailed instructions and more information, see the post for Homemade Red Wine Vinaigrette.

For the Pasta Salad

Prepare the green beans for blanching by trimming as needed. Add water and ice cubes to a large mixing bowl and place near the stove or sink.
Bring a large pot of salted water to a boil. Once boiling, add the green beans and set a timer for 3 minutes. Once partially cooked and bright green, transfer the blanched green beans to the ice bath to halt cooking.
Refresh the water in the pot 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 mixing bowl.
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.
Garnish with extra basil and cracked black pepper, then serve and enjoy!

Notes

Store leftovers in an airtight container. Refrigerate for up to 4-5 days. Serve chilled, no reheating necessary.

Nutrition