Tomato Basil and Bean Pasta Salad

Beans, tomatoes, and basil are mixed with pasta and a tasty vinaigrette to give you a easy and tasty meal. Bring this pasta salad to your next cookout or gathering. Add whatever vegetables you have on hand.

Yield

12 servings

Serving size

1/2 cup (184g)

Rating

3.56 of 5 (90 ratings)

Food groups

• Grains: 1 1/2 ounces
• Vegetables: 1/4 cups

Ingredients

• 1 pound pasta (ziti, bow tie or other shaped pasta)
• 2 tablespoons vegetable oil (or cooking oil of your choice)
• 1/4 cup vinegar
• 2 teaspoons Dijon mustard
• 1/4 teaspoon ground black pepper
• 1 cup fresh basil leaves (chopped)
• 3 large tomatoes (or cherry tomatoes)
• 1 cup kidney beans (cooked or low-sodium canned drained, or try garbanzo beans or black beans)
• mozzarella cheese, fat-free (cubed or shredded cheese, optional)
• walnuts (chopped, optional)

Directions

1. Wash hands with soap and water.
2. Cook pasta according to package directions.
3. Drain and cool.
4. In a small mixing bowl, whisk together vegetable oil, vinegar, Dijon-style mustard, and pepper to make vinaigrette.
5. In a large mixing bowl, combine pasta, beans, basil, and tomatoes.
6. Pour vinaigrette over top and toss together.
7. Cover and chill at least 1 hour.
8. If desired, add nuts and cheese just before serving, tossing again to combine.

Nutrition per serving

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Source

Recipe by: Farm Fresh Summertime Recipes — Connecticut Food Policy Council

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/tomato-basil-and-bean-pasta-salad. Federal works are public domain in the United States.