4 Ingredient Italian White Bean Pasta Salad Recipes

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CREAMY PARMESAN PASTA SALAD WITH WHITE BEANS AND SUN-DRIED TOMATOES



Creamy Parmesan Pasta Salad with White Beans and Sun-dried Tomatoes image

Cannellini beans and sun-dried tomatoes mingle with farfalle in a creamy Parmesan and oregano dressing.

Provided by Food Network Kitchen

Time 30m

Yield 4-6

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
1/4 cup mayonnaise
1/4 cup grated Parmesan
1/4 cup sour cream
1 tablespoon fresh lemon juice
1 teaspoon chopped fresh oregano
1/4 teaspoon finely grated garlic
8 ounces dried farfalle
One 15-ounce can cannellini beans, rinsed and drained
3/4 cup oil-packed sun-dried tomatoes, drained and chopped
1/2 cup thinly sliced celery

Steps:

  • Bring a large pot of salted water to a boil.
  • Whisk together the mayonnaise, Parmesan, sour cream, lemon juice, oregano, garlic, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
  • Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
  • Add the cannellini beans, sun-dried tomatoes and celery to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

ITALIAN PASTA & BEAN SALAD



Italian Pasta & Bean Salad image

Make and share this Italian Pasta & Bean Salad recipe from Food.com.

Provided by Ironblaze

Categories     Onions

Yield 10 serving(s)

Number Of Ingredients 12

12 ounces tri-color spiral pasta
1 (12 ounce) jar roasted red peppers, drained and chopped (see below to roast your own)
1 (15 ounce) can cannellini beans, drained (great northern)
1 (15 ounce) can garbanzo beans, drained
1 (3 7/8 ounce) can sliced black olives
1/2 cup chopped green onion
feta cheese, for topping (optional)
3/4 cup olive oil
1/3 cup red wine vinegar
1/4 cup chopped parsley
2 -4 cloves chopped garlic
1 teaspoon black pepper

Steps:

  • Cook pasta according to directions; drain.
  • Rinse with cold water.
  • Prepare vinaigrette while pasta is cooking.
  • Stir all vinaigrette ingredients together in large bowl.
  • To Roast Pepper Take 1 large red bell pepper, roast under broiler or on barbecue rotating frequently until skin is black.
  • Place warm pepper in sealed zip lock bag for 5 minutes.
  • Peel skin off pepper while it is still hot.
  • Seed and chop pepper.
  • Stir pasta, pepper, canned ingredients and onion into vinaigrette. Add salt and pepper to taste.
  • Chill and serve.
  • Top with feta cheese if desired.
  • Enjoy!

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