This Mediterranean pasta & bean salad is what healthy and delicious food is all about. We’re talking a ton of great flavors, simple heart-healthy ingredients, and all done in under 30 minutes. Serve it as a starter or even as a main course, as it certainly has enough protein. Either way, it’s the kind of food that will fill you with goodness.
To make this recipe, I used fusilli pasta. But you can use whatever pasta you like. I just prefer fusilli, as it clings better to the dressing. Either way, make sure to check the pasta package instructions. That way you perfectly cook your pasta al dente.
What really flavors this pasta salad is the homemade dressing. Made with just olive oillemon juice, garlic, oregano, and crushed red pepper. Make sure to use the good stuff here, as it makes all the difference in the flavor.
TIPS & TRICKS to Make this Recipe: This pasta salad can be served at room temperature or even chilled. It will hold for up to 3 to 4 days in the fridge. To make it vegan, just omit the mozzarella cheese.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
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Watch the Video Below on How to Make this Mediterranean Pasta & Bean Salad
Mediterranean Pasta & Bean Salad
Ingredients
-
8
oz
Fusilli pasta
225 grams -
1
can
white beans (drained & rinsed)
15.5 oz / 440 grams -
1/3
cup
chopped red onion
50 grams -
1/2
cup
chopped red bell pepper
75 grams -
1/3
cup
sliced black olives
40 grams -
1
ball
fresh mozzarella (cut into cubes)
4 oz / 125 grams -
1/2
cup
chopped fresh basil
10 grams - sea salt & black pepper
FOR THE DRESSING
-
3
tbsp
extra virgin olive oil
45 ml -
1
tbsp
lemon juice
15 ml -
2
cloves
garlic (finely grated) -
1
tsp
dried oregano
1 gram -
1/4
tsp
crushed red pepper
0.65 grams - sea salt & black pepper
Instructions
-
Fill a stockpot a little over halfway with water, season generously with salt, and heat with a high heat
-
Once it comes to a boil, add in the fusilli pasta, cook until al dente (check pasta package instructions), then drain into a colander and rinse under cold water, shake off any excess water
-
Transfer the pasta into a large bowl, along with the canned beans, chopped red onion, chopped red bell pepper, sliced black olives, cubed fresh mozzarella, and chopped basil, then season with salt & pepper, and mix together until well mixed
-
To make the dressing, add the olive oil into a separate bowl, along with the lemon juice, grated garlic, dried oregano, and crushed red pepper, then season with a kiss of salt & pepper, and whisk together
-
Pour the dressing over the pasta salad, and mix together until well mixed, serve at room temperature or even chilled, as it will hold for up to 3 to 4 days in the fridge, enjoy!
Nutrition Facts
Mediterranean Pasta & Bean Salad
Amount Per Serving
Calories 545
Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 6g38%
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 22mg7%
Sodium 366mg16%
Potassium 738mg21%
Carbohydrates 70g23%
Fiber 8g33%
Sugar 4g4%
Protein 22g44%
Vitamin A 1023IU20%
Vitamin C 27mg33%
Calcium 262mg26%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
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