Description
This White Bean Balsamic Pasta Salad is a nourishing, flavorful dish that combines hearty whole grain pasta, creamy white beans, crisp spinach, and juicy tomatoes all tossed in a tangy homemade balsamic vinaigrette. Perfect for meal prep, potlucks, or a light and balanced main course, it comes together quickly and can be served cold or at room temperature.
Ingredients
Scale
Pasta Salad
- 8 oz whole grain or gluten-free pasta
- 1 1/2 cups cooked white beans (cannellini or navy)
- 3 cups baby spinach, packed
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 red onion, thinly sliced
- 2 tablespoons chopped fresh basil or parsley
- 1 tablespoon olive oil
Balsamic Dressing
- 2 tablespoons balsamic vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- 1 garlic clove, minced
- 2 tablespoons olive oil
- Salt and black pepper, to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Set aside to cool completely.
- Prepare the Dressing: In a small bowl, whisk together the balsamic vinegar, lemon juice, Dijon mustard, maple syrup, minced garlic, 2 tablespoons of olive oil, salt, and black pepper until smooth and emulsified.
- Assemble the Salad: In a large mixing bowl, combine the cooled pasta, cooked white beans, baby spinach, cherry tomatoes, cucumber, red onion, chopped basil or parsley, and 1 tablespoon olive oil. Toss to mix evenly.
- Toss with Dressing: Drizzle the balsamic dressing over the salad ingredients. Gently toss until everything is well coated.
- Chill and Serve: Cover and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature. Enjoy!
Notes
- For extra protein, add grilled chicken or tofu.
- Make it gluten-free by choosing certified GF pasta.
- Feel free to swap in arugula or kale for the spinach.
- Leftovers keep well covered for up to 3 days in the fridge.
- Add feta cheese for a creamy, tangy twist (if not vegan).
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 345
- Sugar: 6g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9.5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 0mg