Mediterranean Pasta & Bean Salad | Heart-Healthy and EASY to Make

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 oil, lemon 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

5 from 2 votes

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Mediterranean Pasta & Bean Salad

Course Salad

Cuisine Mediterranean

Prep Time 10 minutes

Cook Time 15 minutes

Servings 4

Calories 545 kcal

Author Albert Bevia @ Spain on a Fork

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

1. Fill a stockpot a little over halfway with water, season generously with salt, and heat with a high heat

2. 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

3. 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

4. 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

5. 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!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe

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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