Course Salads
Difficulty Moderate
Pulse Type Beans
Specialty Diet Vegetarian
Nutrition 1/2 cup serving

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White Bean Pasta Salad with Basil Vinaigrette

Cook Time 30 minutes


  • 16 ounces pasta, dry cavatappi or elbow noodles
  • 1 small onion, red
  • 1 bundle asparagus, fresh
  • 1 quart tomatoes, cherry
  • 1 bundle chard, rainbow
  • 1 14 oz can white beans
  • 2 cups peas, fresh or frozen
  • 1 cup olive oil, extra virgin
  • 1/4 cup red wine vinegar
  • 1/2 cup basil, finely shredded
  • 2 cloves garlic, minced
  • 1 tsp mustard, Dijon
  • 1 tsp salt, sea
  • pepper, freshly cracked
  • feta cheese, or goat; optional for garnish
  • basil, shredded, optional for garnish
  • lemon juice, fresh; or zest, optional for garnish


  • Bring a large pot of salted water to a boil over medium-high heat. Once boiling, add the pasta noodles, stir, and continue to boil until tender according to package directions.
  • Meanwhile, slice the red onion and swiss chard. Halve the cherry tomatoes and chop the asparagus. Drain and rinse the white beans and set aside.
  • Preheat a large skillet over medium heat with 2 Tbs. extra virgin olive oil. Once hot, add the red onion and a pinch of salt and cook for 3 minutes. Add the asparagus, tomatoes, chard, and frozen peas and cook until all veggies are tender, about 7 minutes.
  • Prepare the dressing by placing the olive oil, vinegar, garlic, basil, mustard, salt, and pepper into a glass jar. Close the lid and shake vigorously until completely emulsified.
  • When the pasta is tender, drain and rinse and add to a large serving bowl. Add the sautéed veggies and beans. Drizzle with dressing, and gently toss to coat.
  • Garnish with optional toppings and black pepper.