Tomato Basil and Bean Pasta Salad - KNEP - Kentucky Nutrition Education Program


Tomato Basil and Bean Pasta Salad

Receta en Español
Servings:12Serving Size:1/2 cupRecipe Cost:$3.98Cost per Serving:$.33
Bean pasta salad

This is a great dish to make in summer when you can get fresh tomatoes at their best.


  • 1 pound tricolor spiral pasta
  • 2 tablespoons vegetable oil
  • ¼ cup vinegar
  • 2 teaspoons Dijon mustard
  • ¼ teaspoon pepper
  • 1 cup fresh basil leaves, chopped
  • 3 large tomatoes, coarsely chopped
  • 1 cup cooked (or canned, drained, and rinsed) kidney beans (or try garbanzo beans or black beans)
  • 1 cup mozzarella or provolone cheese, cubed or shredded (optional)
  • ½ cup walnuts, chopped (optional)


  1. Cook pasta according to packagedirections. Drain and cool.
  2. In a small mixing bowl, whisk together vegetable oil, vinegar, Dijon-style mustard and pepper to make vinaigrette.
  3. In a large mixing bowl, mix pasta, beans, basil and tomatoes. Pour vinaigrette over top and toss together. Cover and chill at least 1 hour.
  4. If desired, add cheese and nuts just before serving. Toss again to blend.

Make it a Meal

  • Grilled chicken
  • Tomato Basil and Bean Pasta Salad
  • Fresh peach slices
  • Low-fat milk
Source: Adapted from USDA Recipe Finder


Keep food safety in mind —keep hot foods hot and cold foods cold.

Nutrition Facts Per Serving: 130 calories; 4 g fat; 0.5 g saturated fat; 0 g trans fat; 0 mg cholesterol; 95 mg sodium; 18 g carbohydrate; 2 g fiber; 3 g sugars; 5 g protein; 10% Daily Value of vitamin A; 8% Daily Value of vitamin C; 8% Daily Value of calcium; 6% Daily Value of iron