Tuscan Bean & Pasta Salad
Published
This simple, flavor-packed salad is perfect for springtime picnics, potlucks, or quick weeknight dinners. It's hearty without being heavy, loaded with plant-based protein and fiber from garbanzo beans, fresh veggies, and herbs. Plus, it holds up well in the fridge and doesn’t wilt, making it an ideal make-ahead dish.
Tip: Easily make this recipe gluten-free by swapping in your favorite GF pasta.
Tuscan Bean & Pasta Salad
Serves 4-6
Ingredients
For the marinade:
3 T extra virgin olive oil
2 T fresh lemon juice
1 T apple cider vinegar
3/4 tsp Italian seasoning
1 clove garlic, minced
2 tsp honey
½ tsp sea salt
¼ tsp ground black pepper
For the salad:
1 can garbanzo beans, drained and rinsed
2 cups cooked whole-wheat rotini pasta
3 T sundried tomatoes, chopped
1 cup finely diced zucchini (1 medium)
¼ cup parsley, finely chopped
¼ cup red onion, finely diced
Optional: 2 cups baby spinach or arugula
Directions:
Mix together the olive oil, lemon juice, vinegar, Italian seasoning, minced garlic, honey, sea salt, and pepper in a large bowl and set aside. Cook the pasta according to the package for 9 minutes. Drain, rinse under cold water, and drain again.
Add the garbanzo beans, pasta, sundried tomatoes, diced zucchini, parsley, and red onion and mix to combine. For best flavor allow the bean/pasta mixture to marinate 3 hours or over night.
Optional: Just prior to serving toss in baby spinach for added greens.
