Summertime Bean and Pasta Salad
One of my favourite summertime memories is having dinner with my family out on the back patio in the residual heat of the day. My mom would fire up the BBQ as my sister and I prepped the table and side dishes, played with our dog and awaited a delicious meal.
This backyard dinner was often comprised of salmon or homemade hamburgers, grilled vegetables, fresh tomatoes and basil from our garden and a hearty bean salad.
Flash forward to apartment living and no backyard to BBQ in, I still feel very nostalgic whenever I throw a bean salad together.
This recipe has a bit of a different take as it combines a bean and pasta salad to cover all the bases. So whether you are enjoying the back patio with family, meal prepping for one in a stuffy apartment or spending an afternoon on the beach with friends, we hope this salad will be part of some happy and tasty memories.
Summertime Bean and Pasta Salad
Ingredients
- 1 540 ml can kidney beans*
- 1 cup cucumber, chopped
- 1 cup cherry tomatoes, sliced in quarters
- 1 cup pasta shells, uncooked
- 1/2 cup red onion, chopped
- 1 avocado, (optional)
Dressing
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp dried basil
- 1 tsp dijon mustard
- 1 tsp honey
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Bring a pot of water to boil and cook the pasta according to package instructions.
- While the pasta is cooking, combine all dressing ingredients in an airtight container and shake/stir well. Set aside in the fridge until ready to serve.
- Drain the pasta and allow to cool. To prevent the pasta from sticking, drizzle 1-2 tsp of olive oil over the shells and stir to ensure an even coat.
- In a large bowl, combine the beans, cucumbers, cherry tomatoes and red onion. Add the pasta once it has cooled.
- Coat the salad in the dressing and mix well. Season with additional salt and pepper if desired.
- Slice the avocado right before serving and mix into the salad.
- Store the leftover salad in the fridge for 3-4 days.