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Summertime Bean and Pasta Salad

Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Salad
Author: Ashlen Leonard

Ingredients

  • 1 540 ml can kidney beans*
  • 1 cup cucumber chopped
  • 1 cup cherry tomatoes sliced in quarters
  • 1 cup pasta shells uncooked
  • 1/2 cup red onion chopped
  • 1 avocado (optional)

Dressing

  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp dried basil
  • 1 tsp dijon mustard
  • 1 tsp honey
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions

  • Bring a pot of water to boil and cook the pasta according to package instructions.
  • While the pasta is cooking, combine all dressing ingredients in an airtight container and shake/stir well. Set aside in the fridge until ready to serve.
  • Drain the pasta and allow to cool. To prevent the pasta from sticking, drizzle 1-2 tsp of olive oil over the shells and stir to ensure an even coat.
  • In a large bowl, combine the beans, cucumbers, cherry tomatoes and red onion. Add the pasta once it has cooled.
  • Coat the salad in the dressing and mix well. Season with additional salt and pepper if desired. 
  • Slice the avocado right before serving and mix into the salad.
  • Store the leftover salad in the fridge for 3-4 days.

Notes

*You may opt for chickpeas, black beans or navy beans.