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Italian Pasta Salad

Recipe by Triad to Wellness Consulting – Photo Courtesy of Kristen Massad
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Entrée, Salad
Servings 6 servings


  • 1 (12 ounce) package whole grain penne
  • 2 cups green beans, snipped and cut into 1/2" pieces
  • 1 teaspoon olive oil
  • 1 1/2 cups cherry tomatoes, sliced in half
  • 1 (15 ounce) can cannellini beans, drained and rinsed
  • 1/2 red onion, diced
  • 2 tablespoons basil, to garnish


  • 2 tablespoons red wine vinegar
  • 3 tablespoons extra virgin olive oil
  • 1 1/2 teaspoons dijon mustard
  • 1 small garlic clove, minced or 1/8 tsp garlic powder
  • 1 teaspoon oregano
  • 1/4 teaspoon sea salt


  • Prepare pasta al dente as directed, adding green beans to the boiling water for the last 2 minutes then rinse under cold water and drain. Add 1 teaspoon olive oil to the pasta mixture and stir well. Set aside.
  • In a salad bowl, combine the pasta and green bean mixture with cherry tomatoes, cannellini beans and red onion.
  • In another small mixing bowl, add red wine vinegar, olive oil, dijon mustard, garlic, oregano and sea salt, and whisk until emulsified. Pour dressing over pasta; toss and refrigerate for 1-2 hours until chilled or overnight.


Sprinkle with Parmesan or mozzarella cheese if desired.
Nutrient Analysis:

Serving size: 2 cups, Calories: 330 calories, Fat: 10 grams, Saturated fat: 1 grams, Carbohydrates: 55 grams, Sugar: 3 grams, Sodium: 135 milligrams, Fiber: 10 grams, Protein: 13 grams, Cholesterol: 0 milligrams
Keyword Dairy-Free, Gluten-Free, Nut-Free, Vegan, Vegetarian