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Tuscan Bean and Pasta Salad


This hearty and filling salad is a great entree or side dish to bring to an outdoor picnic because you can make it in advance and it avoids ingredients that spoil quickly such as mayonnaise and dairy products. Fresh veggies and beans help give it a delicious crunch as well as protein to help you and your family play all day long!


3 tbsp
extra-virgin olive oil
2 tbsp
fresh lemon juice
1 tbsp
apple cider vinegar
3⁄4 tsp
Italian seasoning
1 clove
garlic, minced
2 tsp
1⁄2 tsp
sea salt
1⁄4 tsp
ground black pepper
1 can
garbonzo beans
2 cup
whole-wheat rotini pasta
3 tbsp
sun-dried tomatoes
1 cup
finely diced zucchini
1⁄4 cup
parsley, finely chopped
1⁄4 cup
red onion, finely diced
2 cup
baby spinach (optional)


Mix together the olive oil, lemon juice, vinegar, Italian seasoning, minced garlic, honey, sea salt and pepper in a large bowl and set aside.

Cook the pasta according to the package for 9 minutes. Drain, rinse under cold water, and drain again.

Add the garbanzo beans, pasta, sun-dried tomatoes, diced zucchini, parsley and red onion and mix to combine. For best flavor allow the bean/pasta mixture to marinate 3 hours or over night.

Optional: Just prior to serving toss in baby spinach for added greens. 

Tuscan Bean and Pasta Salad


SourceRecipe courtesy Selva Wohlgemuth, MSN ('14), Bastyr University 2014-15 dietetic intern, via her blog Poppies and Papayas.
Prep time
15 minutes
Cooking time
10 minutes
Total time
25 minutes