3 Bean Pasta Salad (Quick Bean Marinade)
Servings: 4 people (up to 6)
- 8 ounces (230 g) short pasta casarecce, rotini, fusilli, farfalle
- 1 can black beans 15 oz / 400 g can - drained and rinsed
- 1 can cannellini beans 15 oz / 400 g can - drained and rinsed
- 1 can kidney beans 15 oz / 400 g can - drained and rinsed
- 1 medium bell pepper diced
- 1 small red onion thinly sliced
- ½ cup (1 handful) fresh parsley chopped
Dressing
- ¼ cup (60 ml) extra virgin olive oil
- 3 tablespoons (45 ml) red wine vinegar or lemon juice
- 1 tablespoon Dijon mustard or yellow mustard
- 1 tablespoon honey
- 1 clove garlic grated
- 2 teaspoons dried oregano
- 1 teaspoon salt and black pepper to taste
- Mix the Beans: In a big bowl, whisk together ¼ cup extra virgin olive oil, 3 tablespoons red wine vinegar, 1 tablespoon Dijon mustard, 1 tablespoon honey, 1 clove garlic, 2 teaspoons dried oregano, 1 teaspoon salt, and pepper.Add 1 can black beans, 1 can cannellini beans, 1 can kidney beans (all drained and rinsed) and stir until coated. Set aside while you cook the pasta.
- Cook the Pasta: Bring a large pot of salty water to a boil. Cook 8 ounces short pasta following the package directions until just tender (al dente).Drain and rinse briefly (10 seconds) with cold water to cool it down and stop it from overcooking.
- Put It All Together: Add the cooled pasta to the bowl with the beans. Add 1 medium bell pepper (diced), 1 small red onion (sliced), and ½ cup fresh parsley (chopped).Gently stir until everything is mixed. Taste and add more salt or pepper if needed.
- Serve or Chill: Serve right away, or cover and refrigerate to enjoy later. This salad tastes even better after it rests for a bit.
Substitutions
- Short pasta –> Whole wheat pasta, orzo, or gluten-free pasta
- Black beans –> Pinto beans, chickpeas, or cooked brown lentils
- Cannellini beans –> Great northern beans, chickpeas, or butter beans
- Kidney beans –> Cranberry beans, chickpeas, or borlotti beans
- Bell pepper –> Celery, grated carrot, or roasted red peppers
- Red onion –> Shallots or green onions
- Fresh parsley –> Basil, dill, or baby arugula
- Extra virgin olive oil –> Avocado oil
- Red wine vinegar or lemon juice –> Apple cider vinegar
- Dijon or yellow mustard –> Whole grain mustard
- Honey –> Maple syrup or date syrup
- Garlic –> Garlic powder
- Oregano –> Italian seasoning
- Marinate the beans early –> Even 5–10 minutes while the pasta cooks builds big, signature flavor.
- Rinse canned beans well –> Less sodium, better taste, and a cleaner texture.
- Salt the pasta water generously –> Your one shot to season the pasta from the inside.
- Rinse pasta briefly –> ~10 seconds under cold water stops cooking without stripping flavor.
- Slice onion paper-thin –> It melts into the salad instead of overpowering every bite.
- Taste before serving –> Beans soak up seasoning, so finish with extra salt or vinegar if needed.
- Store in an airtight container in the refrigerator for up to 3 days; freezing is not recommended.
