Bean Powered Pasta Salad
This cold bean pasta salad is refreshing, healthy, and super easy and quick to toss together! If you have kids or picky eaters this is a must try. You'll be making the best of all the ingredients, using the bean and olive juice in the dressing!
Ingredients
- 2 cups uncooked fusilli noodles (equal to 3 cups cooked noodles)
- 1 large Roma tomato, diced (about 1 cup diced)
- ⅓ cup green onion, thinly sliced
- ½ cup black olives, quartered
- 15.5 ounces dark kidney beans (1 can or about 1 ½ cup drained)
Dressing * See Notes
- 2 tablespoon kidney bean juice
- ¼ cup olive juice
- 2 tablespoon apple cider vinegar
- freshly ground black pepper
- 2 teaspoon olive oil
Instructions
- Read through instructions before starting.
- Fill a medium-sized pot with water and bring to a boil. Add in 2 cups uncooked fusilli noodles and cook until al dente (about 10-11 minutes).
- Drain noodles and rinse with cold water.
- While the noodles cook, dice your tomato and green onion and quarter the olives, setting aside the olive juice. Drain the kidney beans and set aside the juice.
- Add noodles, beans, tomato, onion, olives, and drained beans to a large mixing bowl.
- In a small bowl, mix together the bean juice, olive juice, apple cider vinegar, freshly ground black pepper and olive oil. See notes below if you want a mild tasting pasta. Adjust the olive juice and apple cider vinegar as desired for more salt or tang.
- Add the dressing into the pasta and combine together. Serve cold!
Notes
*This dressing has wonderful flavor and is great for adults and kids. If you prefer more mild and simple flavors, or you want something super simple for kids try this dressing recipe:
2 tablespoon bean juice
2 tablespoon olive juice
1 tablespoon apple cider vinegar
Freshly ground black pepper (or leave out)
2 teaspoon olive oil
2 tablespoon bean juice
2 tablespoon olive juice
1 tablespoon apple cider vinegar
Freshly ground black pepper (or leave out)
2 teaspoon olive oil
Tried this recipe?Let us know how it was!