Description
A fresh and energizing healthy pasta salad made with farfalle, creamy cannellini beans, crisp vegetables, peppery arugula, and a bright homemade vinaigrette. Perfect for meal prep, quick lunches, or light dinners.
Ingredients
For the Salad
½ cup farfalle pasta
¾ cup arugula
¾ cup canned cannellini beans, drained and rinsed
¼ red bell pepper, diced
1 green onion, thinly sliced
2 tbsp black olives, sliced
2 tbsp sun-dried tomatoes in oil, chopped
2 tbsp fresh basil, chopped
2 tbsp fresh mint, chopped
2 tbsp fresh parsley, chopped
¼ cup vegan or traditional feta, crumbled
Basic Vinaigrette
2 tbsp extra-virgin olive oil
1 tbsp red wine vinegar
1 tsp pure maple syrup
1 tsp Dijon mustard
½ garlic clove, finely minced
⅛ tsp unrefined sea salt
⅛ tsp ground black pepper
Instructions
-
Cook the Pasta
Cook the farfalle according to the package directions until al dente. Drain and rinse under cold water until fully cooled. Drain again to remove excess water. -
Prepare the Vinaigrette
In a small bowl, whisk together the olive oil, red wine vinegar, maple syrup, Dijon mustard, garlic, salt, and pepper until emulsified. -
Assemble the Salad
In a large bowl, add the cooled pasta, cannellini beans, arugula, bell pepper, green onion, olives, sun-dried tomatoes, and chopped herbs. Toss gently. -
Dress the Salad
Pour the vinaigrette over the mixture and toss again until everything is evenly coated. Top with feta. -
Chill & Serve
Refrigerate until ready to eat, or portion into airtight containers for meal prep.
Notes
- You can use any pasta shape you like—fusilli, shells, penne, or gluten-free pasta all work well.
- If you’re not a fan of arugula’s peppery flavor, substitute baby spinach or chopped kale.
- Cannellini beans can be swapped with chickpeas, kidney beans, or black beans.
- Use any fresh herbs you enjoy—dill, oregano, and chives are great substitutions.
- For extra crunch, add sunflower seeds, pumpkin seeds, or sliced almonds.
- Prep Time: 10 min
- Cook Time: 15 min