Bean Pasta Salad
A high-fiber, high-protein vegetarian pasta salad tossed in a lemon Parmesan vinaigrette, made with pasta, cannellini and garbanzo beans, roasted red peppers, and spinach. Great for meal prep and served chilled.
Original Recipe
Nutrition to Fit
Ingredients
- 8 ounces pasta (high protein, high fiber)
- 1 can cannellini beans
- 1 can garbanzo beans
- 8 ounces roasted red bell peppers
- 2 cups spinach
- 1 lemon lemon (juice and zest)
- 2 tablespoons extra virgin olive oil
- 1 ounce grated parmesan
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 0.5 teaspoon kosher crystal salt
- 0.25 teaspoon ground black pepper
Instructions
- Bring a large pot of water to a boil, add salt, and cook the pasta according to package directions until al dente. Drain and set aside.
- While the pasta is boiling, drain and rinse the cannellini and garbanzo beans; set aside.
- Prepare the dressing: combine lemon juice and zest, extra virgin olive oil, grated parmesan, Italian seasoning, garlic powder, kosher salt, and ground black pepper in a mason jar (or small bowl) and shake or whisk until combined.
- In a large bowl, add the cooked pasta, drained beans, chopped spinach, and diced roasted red bell peppers. Pour the lemon parmesan dressing over the salad and gently toss to combine.
- Serve immediately or store in airtight containers in the refrigerator for up to 5 days.