Pesto Pasta Salad with White Beans
15min
10min
1
420
Chef's Note
This pasta salad is perfect for meal prep! Make a larger batch on Sunday and portion it into containers for quick grab-and-go lunches throughout the week. The flavors actually improve after a day in the refrigerator. For extra protein, add a hard-boiled egg or some canned tuna.
Tags
Ingredients
2 oz whole wheat pasta
1/2 cup canned white beans
1/2 cup cherry tomatoes
1/4 cup cucumber
1/4 cup red bell pepper
2 tbsp red onion
2 tbsp basil pesto
1 tsp lemon juice
1 tsp olive oil
2 tbsp feta cheese
1/4 tsp salt
1/8 tsp black pepper
1/8 tsp red pepper flakes
Instructions
- 1
Bring a medium pot of salted water to a boil. Add 2 oz of whole wheat pasta and cook according to package instructions until al dente, about 8-10 minutes.
- 2
While pasta cooks, dice 1/4 cup cucumber, 1/4 cup red bell pepper, and 2 tbsp red onion. Halve 1/2 cup cherry tomatoes.
- 3
Drain and rinse 1/2 cup canned white beans.
- 4
In a large bowl, whisk together 2 tbsp basil pesto, 1 tsp lemon juice, 1 tsp olive oil, 1/4 tsp salt, 1/8 tsp black pepper, and 1/8 tsp red pepper flakes.
- 5
Drain the pasta and rinse under cold water to cool quickly.
- 6
Add the cooled pasta, white beans, and all prepared vegetables to the bowl with the pesto dressing.
- 7
Toss gently to coat all ingredients evenly with the dressing.
- 8
Crumble 2 tbsp feta cheese over the top of the salad.
- 9
Serve immediately or refrigerate in an airtight container for up to 3 days.
Nutrition Information (per serving)
420
18g
52g
17g
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