Pasta and Bean Picnic Salad
This refreshing Pasta and Bean Picnic Salad is a delightful blend of flavors and textures, perfect for outdoor gatherings. Packed with wholesome ingredients like white beans, cherry tomatoes, and a zesty vinaigrette, it’s both satisfying and easy to prepare.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Lunch
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 pound small-shaped pasta
- 7 tablespoons olive oil
- 2 cans white beans (15–16 oz each), drained and rinsed
- Zest from 1 lemon
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon ground black pepper
- 1 pint mixed cherry or grape tomatoes, sliced
- 2 stalks celery, thinly sliced
- 1/2 red onion, thinly sliced
- 1/4 cup chopped fresh parsley
Instructions
- Cook the pasta according to package instructions until al dente. Drain and toss with 2 tablespoons of olive oil to prevent sticking.
- In a large bowl, mix the cooked pasta with the drained and rinsed white beans. Add lemon zest and gently toss to combine.
- In a small bowl, whisk together the remaining olive oil, apple cider vinegar, Dijon mustard, ground black pepper, and a pinch of salt to taste.
- Add sliced cherry tomatoes, celery, red onion, and chopped parsley to the pasta and bean mixture. Pour the prepared vinaigrette over the salad ingredients and gently toss until everything is evenly coated.
Nutrition
- Calories: 380
- Sugar: 4g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 52g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 0mg