Tomato Basil and Bean Pasta Salad
Beans, tomatoes, and basil are mixed with pasta and a tasty vinaigrette to give you a easy and tasty meal.
- Prep: 15 min
- Cook: 15 min
- Total: 30 min
- Servings: 12
- Cuisine: American
- Difficulty: Easy
Dietary
- Vegetarian
- Nut-Free
- Egg-Free
- Low-Sodium
- Low-Fat
- Low-Saturated-Fat
- Low-Cholesterol
- Pescatarian
- Low-Sugar
- Low-Calorie
Tags
- quick
- healthy
- fresh
- budget-friendly
- crowd-pleaser
- tangy
Ingredients
- 1 pound pasta (ziti, bow tie or other shaped pasta)
- 2 tablespoon vegetable oil (or cooking oil of your choice)
- 0.25 cup vinegar
- 2 teaspoon Dijon mustard
- 0.25 teaspoon ground black pepper (ground)
- 1 cup fresh basil leaves (chopped)
- 3 large tomatoes (or cherry tomatoes)
- 1 cup kidney beans (cooked or low-sodium canned drained, or try garbanzo beans or black beans)
- 1 cup mozzarella cheese (fat-free, cubed or shredded)
- 0.5 cup walnuts (chopped)
Instructions
- Cook pasta according to package directions.
- Drain and cool.
- In a small mixing bowl, whisk together vegetable oil, vinegar, Dijon-style mustard, and pepper to make vinaigrette.
- In a large mixing bowl, combine pasta, beans, basil, and tomatoes.
- Pour vinaigrette over top and toss together.
- Cover and chill at least 1 hour.
- If desired, add nuts and cheese just before serving, tossing again to combine.
Nutrition (per serving)
- Calories: 218
- Protein: 7.8 g
- Carbohydrates: 38.1 g
- Fat: 3.5 g
- Fiber: 3.6 g
- Sodium: 59 mg
- Saturated Fat: 0.6 g
- Sugar: 1.9 g