Easy Bean Pasta Salad

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This Bean Pasta Salad is simple to make and great if you want something quick to eat.

Prep Time10

Cook Time10

Total Time15

Course: Main Course, Salad

Cuisine: European, Italian

Servings: people

Calories: 702kcal

Author: Emily Roz

Ingredients

For the bean pasta salad

250 g pasta
150 g lettuce finely sliced
150 g kale de-stemmed and finely sliced
100 g cherry tomatoes sliced in half
400 g chickpeas drained
400 g black beans drained

For the dressing

3 tablespoon mayonnaise
¼ teaspoon dijon mustard
¼ teaspoon paprika
1 ½ teaspoon Worcestershire sauce
3 tablespoon parmesan grated, plus extra for garnish
1 garlic clove minced
2 tablespoon olive oil
salt and pepper

Instructions

Place your uncooked pasta into a pan of boiling water(very salted) water. Cook to packet instructions until al dente. Drain and run through cold water, drain again and set aside in a large bowl.
Place your choice of beans into your pasta bowl. In this case, your drained and rinsed chickpeas and black beans.
Next up, add the lettuce, kale, and tomatoes to the bowl.
Combine all of your dressing ingredients in a medium-sized bowl. I like keeping the salad dressing reasonably thick so that it coats all of the ingredients really well. Taste and season accordingly.
Drizzle your sauce over the bean pasta salad and combine until all of your ingredients are well coated.
Top with grated parmesan and serve up! Enjoy!

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe so scroll up this page to find them!

Storage: Place any leftovers in airtight containers and place in the fridge for up to 3 days. It's great for meal-prep or packed lunches!

Other ingredients to add into the pasta bean salad: chopped bell pepper, courgette/zucchini, spinach, arugula/rocket, cucumber, olives, cooked chicken, radishes.

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