Simple Bean and Pasta Salad

  • Yield 8 servings

A delicious pasta salad get a protein boost from canned beans.

Bean and Pasta Salad
Mark Boughton Photography / styling: Teresa Blackburn


12 ounces cavatappi, penne or ziti pasta
1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1/2 cup finely shredded basil
3/4 cup shaved or grated Parmigiano Reggiano cheese
1 (15-ounce) can cannellini beans, drained
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1 cup fresh mozzarella, diced, or perlini balls


  1. Cook pasta until al dente. Drain but do not rinse. Add remaining ingredients. Stir gently. 

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