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Bean Pasta Salad (Pasta e Fagioli Pasta Salad)

A cool, refreshing take on the Italian soup classic — this salad takes all the best parts of pasta e fagioli and turns them into something you actually want to eat on a hot day. Tiny pasta, creamy beans, crisp vegetables, and a garlicky lemon-herb vinaigrette make it hearty enough for dinner but light enough for summer.
Course Salad/Main Dish/Side Dish
Cuisine Italian American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 Servings
Calories 214kcal
Author Meghan Birnbaum

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.

Nutrition

Serving: 1Serving | Calories: 214kcal | Carbohydrates: 24g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 4mg | Sodium: 95mg | Potassium: 165mg | Fiber: 2g | Sugar: 2g | Vitamin A: 399IU | Vitamin C: 10mg | Calcium: 58mg | Iron: 1mg