3 Bean Pasta Salad with Zesty Bean Marinade
This 3 Bean Pasta Salad is a fresh, satisfying dish made with pantry staples and a simple marinade that transforms canned beans into something truly flavorful. It’s light yet filling, naturally rich in plant protein and fiber, and perfect for make-ahead lunches, family meals, or busy days when you want something nourishing without spending hours in the kitchen.
What makes this salad special is marinating the beans before mixing them with the pasta. This quick step removes the bland canned taste and allows the beans to absorb bold Mediterranean-inspired flavors, creating a balanced and delicious pasta salad that tastes even better after resting.
Why You’ll Love This Recipe
- Quick and easy, ready in about 20 minutes
- Made with affordable pantry ingredients
- Protein- and fiber-rich
- No mayonnaise, light and refreshing
- Ideal for meal prep and leftovers
Ingredients
For the Salad
- 8 ounces (225 g) short pasta (such as fusilli, rotini, or farfalle)
- 1 can (400 g / 15 oz) black beans, drained and rinsed
- 1 can (400 g / 15 oz) white beans (cannellini or similar), drained and rinsed
- 1 can (400 g / 15 oz) kidney beans, drained and rinsed
- 1 medium bell pepper, diced
- 1 small red onion, thinly sliced
- ½ cup fresh parsley, finely chopped
For the Bean Marinade
- ¼ cup extra virgin olive oil
- 3 tablespoons vinegar or freshly squeezed lemon juice
- 1 tablespoon Dijon or mild mustard
- 1 tablespoon honey or natural sweetener
- 1 clove garlic, finely grated
- 2 teaspoons dried oregano
- 1 teaspoon salt, or to taste
- Black pepper, to taste
How to Make 3 Bean Pasta Salad
Step 1: Marinate the Beans
In a large bowl, whisk together olive oil, vinegar or lemon juice, mustard, honey, garlic, oregano, salt, and black pepper.
Add the drained and rinsed beans and toss well until fully coated. Set aside to marinate while you cook the pasta.
Step 2: Cook the Pasta
Bring a large pot of well-salted water to a boil. Cook the pasta according to package instructions until just tender.
Drain and rinse briefly under cold water to stop the cooking. Let it cool completely.
Step 3: Assemble the Salad
Add the cooled pasta to the bowl with the marinated beans.
Add the diced bell pepper, sliced red onion, and chopped parsley. Gently toss until everything is evenly mixed.
Step 4: Taste and Serve
Taste and adjust seasoning if needed, adding a little more salt or acidity if desired.
Serve immediately or cover and refrigerate for later.
Helpful Tips
- Marinating the beans for even 5–10 minutes greatly improves flavor
- Rinse canned beans very well to remove excess sodium
- Salt the pasta water generously to avoid bland pasta
- Slice the onion very thin so it blends smoothly into the salad
- This salad tastes even better after resting in the fridge
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Freezing is not recommended.