Bean Pasta Salad

Made with beans, feta, olives, sun-dried tomatoes and a lemon and herb dressing, this pasta salad recipe is bursting with fresh flavors.

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Course: Main Course, Side Dish

Cuisine: American, Mediterranean

Diet: Vegetarian

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: servings as a side. 6 servings as a main.

Calories: 344kcal

Bring a large pot of salted boiling water to the boil on the stovetop. Once boiling, cook the pasta according to the package. When ready, drain and toss in a a little olive oil and set to one side.
1 pound dried bowtie pasta
While the pasta is cooking, you can prep the rest of the salad.
Make the dressing by whisking together all of the ingredients in a small jug or bowl and set to one side.
¼ cup extra virgin olive oil, zest and juice of 1 lemon, 1 teaspoon salt, ¼ teaspoon black pepper, 1 tablespoon Italian seasoning, ½ teaspoon garlic powder
Drain and rinse the beans in a fine mesh sieve and set to one side.
1 can red kidney beans, 1 can white kidney beans
Drain the olives and set to one side.
1 small can black sliced olives
Finely chop the red onion and parsley.
1 red onion, ½ bunch fresh parsley
Once the salad ingredients are all prepped, add everything to a large mixing bowl:
Tip in the pasta, the beans, olives, sun-dried tomatoes, crumble in the feta and add in the chopped red onion and parsley. Pour the dressing over the top and mix well to combine.
½ cup sliced sun-dried tomatoes, 7 ounces feta cheese

Cook the pasta al-dente. Take care not to overcook it.
Drain and rinse the beans well, this will help them stay firm.
You don't need to fully drain the sun-dried tomatoes. The oil they are in is flavorful, so just pick them right out of the jar.
The pasta salad can be built when the pasta is still warm as the dressing is dairy-free.
Nutritional values are an estimate and can vary depending on ingredients used.