Description
A refreshing Tuscan bean and pasta salad packed with flavor and nutrition.
Ingredients
Scale
- 1 cup small pasta (e.g., ditalini or orzo)
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, diced
- 1/2 cup fresh basil, chopped
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions. Drain and cool.
- In a large bowl, combine the cooked pasta, cannellini beans, cherry tomatoes, red onion, and basil.
- In a separate bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately or chill in the refrigerator for 30 minutes before serving.
Notes
- This salad is best served fresh but can be stored in the refrigerator for up to 2 days.
- Feel free to add other vegetables like bell peppers or zucchini.
- For added protein, include grilled chicken or tuna.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Tuscan Bean and Pasta Salad, Italian salad, bean salad, pasta salad