Elevate your summer cookout spread with this vibrant plant-based pasta salad. Packed with fiber from beans and vegetables, this nutrient-dense dish offers a refreshing twist to your gathering. Plus, it's easily customizable and can be made gluten-free by using chickpea or lentil-based pasta.

Ingredients

  • 16 oz farfalle pasta
  • 12-16 oz green beans, trimmed and cut into 1-inch pieces
  • 1 can (15 oz) cannellini beans or other white beans
  • 10-12 oz cherry tomatoes, halved
  • 4 green onions (scallions), thinly sliced
  • 4 cups baby spinach or arugula
  • Fresh basil (optional)

For the vinaigrette dressing:

  • ½ cup olive oil
  • 3 tbsp red wine vinegar
  • 1 tbsp dried Italian herb blend
  • 2 cloves garlic, minced
  • 1 ½ tsp Dijon mustard
  • ¼ tsp black pepper
  • 1 pinch kosher salt
  • 1-2 tsp honey (optional)

Instructions

  1. Add all dressing ingredients to a small bowl or jar with tight fitting lid. Whisk together or shake to combine. Set aside.
  2. Blanch the green beans by bringing large pot of salted water to a boil. While the water comes to a boil, prepare a mixing bowl with water and ice cubes. Once the pot of salted water is boiling, add the 1-inch green bean pieces and cook for 3 mins. Strain the green beans and transfer them to the ice water to halt cooking.
  3. Refill the pot with water and bring to a boil to cook the pasta. Cook for 1-2 minutes less than package directions. Once cooked, strain and rinse the cooked pasta under cool water before transferring to large mixing bowl.
  4. Drain canned white beans and rinse with cool water. Add beans to the bowl with cooked pasta, along with the blanched green beans, green onions, cherry tomatoes, and the baby spinach or arugula.
  5. Drizzle the dressing over the top and gently fold together until mixed. Garnish with fresh basil and cracked black pepper. Serve and enjoy!

Food Safety

Serve chilled. Avoid leaving at room temperature for longer than 2 hours. Store leftovers in an airtight container in refrigerator for up to 4-5 days.

Recipe adapted from Street Smart Nutrition.

Type

Centers and Departments

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