Two-Bean Pasta Salad

This flavorful, bean-loaded pasta salad is delicious served warm or chilled. Make-ahead perfect!

Prep Time7

Cook Time15

Total Time22

Servings: servings

Author: Kathy Patalsky

2 cups cooked pasta - any variety
1 ½ cups cooked chickpeas
1 ½ cups cooked kidney beans
¼ cup fresh lemon juice
4 Tbsp balsamic vinegar (add more to taste)
2 Tbsp extra virgin olive oil
2-4 Tbsp nutritional yeast (add more to taste)
½ cup black or kalamata olives (de-pitted, sliced)
1 ½ cups spinach, chopped
¼ cup sweet onion, diced
⅓ cup celery, diced (optional, but nice if you want more crunch)
¼ - ½ tsp red pepper flakes, optional
¼ tsp sea salt
black pepper to taste
optional: fresh herbs, roasted or fresh garlic, teaspoon or two of agave syrup for a kick of sweet

Bring a large pot of water to a boil and drop your pasta. Boil according to package - until tender.
While the pasta is cooking.. Drain and rinse the beans and add to a large mixing bowl. Also add the spinach, lemon juice, balsamic, oil, olives, garlic, salt, pepper and red pepper flakes too. Fold everything together for a few minutes. The agave is optional, but adds sweetness in addition to the sweet balsamic accent.
Set the bean mixture aside and check on your pasta which should be just about ready. Drain pasta and add it to the bean bowl. Toss everything together. Add more seasoning/salt/pepper or fresh chopped herbs or additional veggies to taste.
Cover bowl and allow the pasta to chill in the fridge for an hour before serving. Delicious served warm or chilled.