This Bean Pasta Salad is everything you love about the classic Italian soup (Pasta e Fagioli) but reimagined for a hot summer day. Tiny pasta and creamy beans are tossed with crisp vegetables, fresh herbs, and a garlicky lemon vinaigrette that makes it bright and refreshing without losing the heartiness you’d expect. It’s light enough to serve as a side but satisfying enough to stand on its own for dinner, which is exactly what you want when it’s too warm to turn on the oven.
I love making this for casual outdoor dinners or packing it up for a picnic or potluck. The beans add just the right amount of richness while still keeping it light, and the vinaigrette soaks into the pasta and veggies just enough to tie everything together without turning it soggy. It’s simple, flavorful, and somehow feels both comforting and fresh at the same time — the kind of recipe you’ll come back to all summer long.
What to serve with this Bean Pasta Salad
The best way to enjoy this Pasta Bean Salad is outside on a summer evening with something sizzling on the grill. It’s light, fresh, and hearty enough to hold its own alongside grilled New York steak, a piece of perfectly cooked fish, or a pile of smoky grilled prawns. The beans and pasta soak up all the bright lemony vinaigrette and make every bite feel like summer on a plate. If you’re planning a cookout or just want an easy side to go with dinner, this is one of those recipes that feels effortless but still impresses everyone at the table.
📋 Recipe
Bean Pasta Salad (Pasta e Fagioli Pasta Salad)
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Meghan It Up.
Equipment
- Large pot for boiling pasta
- Colander
- Large mixing bowl
- Whisk or jar for dressing
- Microplane or fine grater
Ingredients
For the salad:
- 1 cup ditalini or other small pasta
- 1 15 oz can cannellini beans drained and rinsed
- ½ cup celery finely sliced
- ½ cup red onion finely diced
- ½ cup cherry tomatoes halved
- ¼ cup fresh parsley chopped
- ¼ cup fresh basil torn
- ¼ cup grated Parmesan optional, for serving
For the vinaigrette:
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 clove garlic grated or minced
- 1 teaspoon Dijon mustard
- Salt and freshly cracked black pepper to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the ditalini until just al dente, about 8–10 minutes. Drain, rinse with cold water, and set aside.
- Make the vinaigrette: In a small bowl or jar, whisk together olive oil, lemon juice, vinegar, garlic, and Dijon until emulsified. Season with salt and black pepper to taste.
- Assemble the salad: In a large mixing bowl, combine the cooled pasta, cannellini beans, celery, onion, cherry tomatoes, parsley, and basil. Pour the vinaigrette over everything and toss gently until evenly coated.
- Chill and serve: For best flavor, let the salad chill for 15 minutes in the fridge before serving. Top with grated Parmesan just before serving if desired.
Notes
- This holds up great for picnics and potlucks — even better the next day.
- Swap ditalini for orzo, small shells, or even farro if you like.
- Add chopped salami or crispy pancetta if you want to make it a little heartier.
🌡️ Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Comments
No Comments