White Bean Pasta Salad with Basil Vinaigrette

Course: Salads
Difficulty: Moderate
Pulse Type: Beans
Specialty Diet: Vegetarian
Nutrition: 1/2 cup serving
Cook Time: 30 minutes
Total Time: 30 minutes
Servings: 4


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Garnish with optional toppings and black pepper.