Description
A simple and flavorful pasta bean salad featuring fusilli pasta, kidney beans, olives, and a tangy vinaigrette. Perfect cold for lunch or picnics.
Ingredients
2 cups uncooked fusilli noodles (equals 3 cups cooked)
1 large Roma tomato, diced (about 1 cup)
⅓ cup green onion, sliced
½ cup black olives, quartered
15.5 ounces dark kidney beans (drained)
2 tbsp kidney bean juice
¼ cup olive juice
2 tbsp apple cider vinegar
2 tsp olive oil
Freshly ground black pepper to taste
Instructions
1. Boil water in a medium pot and cook fusilli noodles until al dente (about 10-11 minutes).
2. Drain pasta and rinse under cold water to cool.
3. Dice tomato, slice green onion, and quarter olives.
4. Drain kidney beans and reserve 2 tbsp of bean juice.
5. In a large bowl, combine cooked pasta, beans, tomato, onion, and olives.
6. Mix bean juice, olive juice, vinegar, olive oil, and pepper in a small bowl for dressing.
7. Pour dressing over salad and mix gently to coat.
8. Chill for at least 1 hour and serve cold.
Notes
For a milder dressing, reduce olive juice or vinegar.
Add roasted corn or diced squash for a “Three Sisters”-inspired twist.
Use gluten-free pasta if needed.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boil and Mix
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 550mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg