lunch · dinner · Italian-inspired · Mediterranean-inspired
White Bean & Roasted Pepper Pasta Salad
A six-serving dairy-free pasta salad for make-ahead lunches.
Complete recipe · source and rights recorded · nutrition pending
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 6 servings
- 12 ounce whole-wheat rotini
- 3 cup canned cannellini beans, drained and rinsed
- 2 cup jarred roasted red peppers, drained and sliced
- 3 cup baby spinach, chopped
- ¼ cup red wine vinegar
- 2 tablespoon olive oil
- 1 teaspoon dried basil
- ½ teaspoon kosher salt
Equipment
Large pot + Large mixing bowl
How to make it
- 1
Cook the wheat pasta according to the package directions; drain and rinse briefly with cool water.
- 2
Whisk the red wine vinegar, olive oil, basil, and salt in a large bowl.
- 3
Fold in the pasta, cannellini beans, roasted red peppers, and spinach. Refrigerate before packing.
Storage & leftovers
Refrigerate in a covered container for up to 4 days.
Serve cold or at room temperature; do not reheat.
Dietary & allergen notes
Suitable for: vegan, vegetarian, dairy-free, egg-free, peanut-free, tree-nut-free, soy-free, sesame-free.
Contains wheat. Packaged ingredients can vary, so check labels and cross-contact information.
Generated serving suggestion
