Description
A filling and protein-packed vegan pasta salad featuring creamy cannellini beans, tender farfalle pasta, and fresh herbs in a simple olive oil vinaigrette.
Ingredients
12 oz farfalle (bowtie) pasta
1 can (15 oz) cannellini beans, rinsed and drained
1 cup cherry tomatoes, quartered
1/2 cup celery, thinly sliced
1/4 cup red onion, minced
1/4 cup fresh basil, shredded
3 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tsp lemon zest
1 clove garlic, minced
Salt and black pepper to taste
Instructions
1. Cook farfalle pasta in boiling salted water until al dente; drain and rinse with cold water.
2. In a small bowl, whisk together olive oil, red wine vinegar, lemon zest, garlic, salt, and pepper.
3. In a large bowl, combine cooled pasta, cannellini beans, cherry tomatoes, celery, red onion, and basil.
4. Pour the dressing over the salad and toss well until everything is combined.
5. Refrigerate for 20-30 minutes to allow flavors to meld.
Notes
Cannellini beans make this a great meal-sized salad.
Use fresh herbs to enhance the flavor.
Keep covered in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Boiled
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 2g
- Sodium: 280mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 0mg