Lemon and Hot Pasta Salad with Kidney or Cannellinni Beans
Brighten up your meal rotation with this Lemon and Hot Pasta Salad featuring kidney or cannellini beans—a zesty, protein-packed dish that's as easy to make as it is delicious! Bursting with vibrant Mediterranean flavors, tender pasta is tossed in a tangy lemon dressing and complemented by the spiciness of chili flakes, juicy sautéed cherry tomatoes, and fresh baby spinach. The addition of kidney or cannellini beans boosts the heartiness, while a sprinkle of parsley and optional parmesan cheese finishes it with finesse. Perfect served warm or at room temperature, this quick 25-minute recipe is ideal for busy weeknights, meal prep, or light lunches. Wholesome, flavorful, and effortlessly satisfying, this pasta salad will become a new go-to favorite!
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Ingredients
- 250 g pasta (fusilli, penne, or farfalle)
- 400 g kidney beans or cannellini beans (cooked or canned, rinsed and drained)
- 3 tbsp extra virgin olive oil
- 1 large lemon (zested and juiced)
- 2 cloves garlic (finely minced)
- 1 tsp dried chili flakes
- 200 g cherry tomatoes (halved)
- 100 g baby spinach (loosely packed)
- 2 tbsp fresh parsley (finely chopped)
- 30 g parmesan cheese (shaved or grated - optional)
- 0 to taste salt
- 0 to taste black pepper
Directions
Step 1
Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain the pasta and set it aside to cool slightly.
Step 2
Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and chili flakes, and sauté for 1-2 minutes or until fragrant, being careful not to burn the garlic.
Step 3
Add the cherry tomatoes to the skillet and cook for 4-5 minutes, stirring occasionally, until they soften and release their juices.
Step 4
In a large serving bowl, whisk together the remaining olive oil, lemon juice, and lemon zest. Season with salt and black pepper to taste.
Step 5
Add the cooked pasta, sautéed tomatoes, kidney or cannellini beans, and baby spinach to the bowl. Toss well to combine and coat all ingredients in the lemon dressing.
Step 6
Stir in the chopped parsley and mix again. Taste the pasta salad and adjust seasoning if necessary.
Step 7
Serve warm or at room temperature, garnished with shaved or grated parmesan cheese if desired.
Nutrition Facts
| Serving size | (1106.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1484.3 |
| Total Fat 55.9g | 0% |
| Saturated Fat 12.4g | 0% |
| Cholesterol 24mg | 0% |
| Sodium 3873.9mg | 0% |
| Total Carbohydrate 191.2g | 0% |
| Dietary Fiber 38.0g | 0% |
| Total Sugars 11.3g | |
| Protein 66.5g | 0% |
| Vitamin D 12IU | 0% |
| Calcium 658.4mg | 0% |
| Iron 18.3mg | 0% |
| Potassium 3004.3mg | 0% |
Source of Calories