jump to the recipe card
This pasta and bean salad is quick and easy! It’s great as a side dish and also as a main dish during summer when it’s too hot to be in the kitchen.
Any kind of pasta will work in this salad. I prefer to use tri-colored rotini because I love the way the pasta looks when it’s mixed in with the beans and vegetables.
Want to print this recipe? Click on the “Print Recipe” button below!
Pasta and Bean Salad
A hearty salad that's great as a side or main dish.
Ingredients
- 1 pound tri-colored rotini, cooked according to the package directions
- 1 15 1/2 oz. can red kidney beans, drained and rinsed
- 1 15 1/2 oz. can great northern beans, drained and rinsed
- 1 15 1/2 oz. can black beans, drained and rinsed
- 1 14 1/2 oz. can Italian-style diced tomatoes, drained
- 1 cup carrots, chopped
- 1/2 cup yellow bell pepper, chopped
- 1/2 cup red bell pepper, chopped
- 1 cup zesty Italian salad dressing
- 1 cup parmesan cheese, grated
Instructions
- Combine all ingredients in a large bowl and mix well.
- Cover and refrigerate for a couple of hours or until chilled.
Notes
If you can’t find beans in 15 1/2 ounce cans, you can use 15 ounce cans.