Simple Bean and Pasta Salad

Bean and Pasta Salad
Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 8 servings


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


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

Nutritional Info *per serving

  • Calories 300
  • Fat 19g
  • Cholesterol 10mg1
  • Sodium 450mg
  • Carbohydrate 40g
  • Fiber 4g
  • Protein 14g