Pasta and Bean Salad

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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.

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Pasta and Bean Salad

A hearty salad that's great as a side or main dish.

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Prep Time 15 minutes mins

Refrigerate 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Course: Salad

Cuisine: American

Ingredients Equipment Method Notes

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

Equipment

• Large bowl

Method

1. Combine all ingredients in a large bowl and mix well.
   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
2. 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. 

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