Pasta e Fagioli Salad

Pasta e Fagioli Salad is a refreshing and hearty Italian dish that combines al dente pasta with protein-rich beans and fresh vegetables, all tossed in a tangy vinaigrette. This vibrant salad is perfect as a light meal or a side dish, offering a delightful mix of textures and flavors.

Ingredients

• Pasta (small shapes like ditalini) - 100 grams
• Canned cannellini beans - 200 grams, drained and rinsed
• Cherry tomatoes - 100 grams, halved
• Cucumber - 1 small, diced
• Red onion - 1/4, finely chopped
• Fresh parsley - 2 tablespoons, chopped
• Extra virgin olive oil - 3 tablespoons
• Balsamic vinegar - 1 tablespoon
• Garlic clove - 1, minced
• Salt - to taste
• Black pepper - to taste
• Parmesan cheese - 20 grams, grated (optional)

Steps

1. Cook the pasta according to package instructions until al dente, then drain and rinse under cold water to cool.
2. In a large bowl, combine the cooked pasta, cannellini beans, cherry tomatoes, cucumber, red onion, and parsley.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, salt, and black pepper to create the dressing.
4. Pour the dressing over the salad and toss gently to combine all ingredients evenly.
5. If desired, sprinkle grated Parmesan cheese on top before serving.
6. Chill the salad in the refrigerator for 10 minutes before serving to allow flavors to meld.

Nutrition

• Calories: 320
• Protein: 12 g
• Carbs: 45 g
• Fiber: 10 g
• Sugar: 3 g
• Sodium: 400 mg
• Cholesterol: 5 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• High in fiber from beans and vegetables, promoting digestive health.
• Rich in antioxidants from tomatoes and olive oil, supporting overall health.

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