Easy Pasta and Bean Salad Recipe

Name: Easy Pasta and Bean Salad
Prep time: 10 min
Cook time: 5 min
Total time: 135 min
Yield: 6
Ingredients: 1 (8-ounce) package rotini pasta; 2 (16-ounce) cans kidney beans (drained); 1 (16-ounce) can garbanzo beans (drained); 1 (11-ounce) can corn kernels (drained); 1/2 cup Italian salad dressing; 1/2 cup mayonnaise; 1 (2-ounce) jar pimento (diced); 1/2 teaspoon red pepper flakes (or to taste); Optional: salt (to taste; divided); Optional: black pepper (to taste)

Prep: 10 mins

Cook: 5 mins

Chill: 2 hrs

Total: 2 hrs 15 mins

Servings: 6 servings

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If you can't decide what to bring to your next summer gathering and love pasta salads and bean salads, we have the best and easiest recipe so you can combine your favorite cold salad and make a filling, nutritious and delicious dish that everyone will love. Our vegetarian pasta and bean salad is packed with fiber-rich kidney beans and garbanzos, which combined with rotini pasta, make for a hearty and decadent salad. A light and creamy dressing made from mayonnaise and Italian salad dressing brings the ingredients together. It's a wonderful dish to make ahead and place in the fridge until it's time to eat, and it keeps well for a couple of days if covered and kept in the fridge.

This pasta-bean salad is a great recipe to experiment with and add other ingredients: Black olives, steamed broccoli, diced tomatoes, green onions, celery, cilantro, red onions, and feta cheese or other tangy cheese are all great options. Use different beans like pinto, cannellini, or black beans. Add sunflower seeds or pepitas right before serving to add some crunch.

Customize the salad to your needs and make it vegan by using vegan mayonnaise. Check the bottled Italian salad dressing, as some are dairy free and vegan, and some are not. Alternatively, make your own dressing to ensure that the dish adheres to a vegan lifestyle. Other types of pasta like penne or bow ties are also great choices. Whole-wheat and gluten-free pasta can also cater to other dietary needs.

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1 (8-ounce) package rotini pasta
Salt, to taste
2 (16-ounce) cans kidney beans, drained
1 16-ounce) can garbanzo beans, drained
1 (11-ounce can) corn kernels, drained
1/2 cup Italian salad dressing
1/2 cup mayonnaise
1 (2-ounce) jar pimentos, finely chopped
1/2 teaspoon red pepper flakes, or to taste
Freshly ground black pepper, optional, to taste

Gather the ingredients.

The Spruce Eats / Kristina Vanni
Cook the pasta in heavily salted boiling water according to the package directions.

The Spruce Eats / Kristina Vanni
Drain the pasta well. Set aside.

The Spruce Eats / Kristina Vanni
In a large bowl, combine the prepared pasta, kidney beans, garbanzo beans, and corn kernels.

The Spruce Eats/ Kristina Vanni
In a separate small bowl, stir together the Italian salad dressing, mayonnaise, chopped pimento peppers, and red pepper flakes.

The Spruce Eats / Kristina Vanni
Pour the dressing over the pasta mixture and lightly toss until all is well combined. Taste test and add a bit of salt if needed, and pepper, if using. Cover and place in the refrigerator for at least 2 hours before eating.

The Spruce Eats / Kristina Vanni
Enjoy!

Other Pasta and Bean Combos

To make a successful pasta salad, you need to pick a base, your pasta shape, then add one or two types of beans and a flavor profile—your dressing—and your add-on ingredients, like vegetables, seeds, or cheese. Here are a few ideas for you to try:

Italian: Use bow ties, canned navy beans, chickpeas, diced tomatoes, and green peppers, and use the same dressing as in the original recipe. When ready to eat, add a few shaves of Parmesan cheese and croutons on top of each serving.
Mexican: Use penne, black beans, diced tomatoes, thinly sliced green and red bell peppers, canned corn, and a dressing of 1/2 cup of mayo, 1/4 cup of olive oil, 1/4 cup of apple cider vinegar, and one handful of chopped cilantro leaves. Crumble some queso fresco on top before serving.
Spicy: Use ziti, pinto beans, black beans, thinly sliced red bell peppers, and 1/2 cup of cilantro. To the original vinaigrette in our recipe add 1 tablespoon of hot sauce. When ready to eat, top each serving with a dollop of sour cream and a drizzle of olive oil.

Bean Recipes That Are Anything But Boring

Nutrition Facts (per serving)
364	Calories
20g	Fat
37g	Carbs
10g	Protein

Nutrition Facts
Servings: 6
Amount per serving
Calories	364
% Daily Value*
Total Fat 20g	26%
Saturated Fat 3g	15%
Cholesterol 8mg	3%
Sodium 603mg	26%
Total Carbohydrate 37g	14%
Dietary Fiber 8g	28%
Total Sugars 6g
Protein 10g
Vitamin C 3mg	17%
Calcium 47mg	4%
Iron 2mg	12%
Potassium 384mg	8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.