Easy Pasta and Bean Salad

Name: Easy Pasta and Bean Salad
Prep time: 10 min
Cook time: 5 min
Total time: 135 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 (8-ounce) package rotini pasta; Salt, to taste; 2 (16-ounce) cans kidney beans, drained; 1 16-ounce) can garbanzo beans, drained; 1 (11-ounce can) corn kernels, drained; 1/2 cup Italian salad dressing; 1/2 cup mayonnaise; 1 (2-ounce) jar pimentos, finely chopped; 1/2 teaspoon red pepper flakes, or to taste; Freshly ground black pepper, optional, to taste

A versatile vegetarian pasta salad featuring kidney beans, garbanzo beans, and corn, easily adaptable to be vegan.

⭐ 4.1 (47 reviews) Prep: 10 minCook: 5 minTotal: 135 minYields: 6 servings

Category Tags:

Salad Entree Lunch Side Dish Salad Pasta

Cuisine Tags:

American

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Instructions

Cook pasta in heavily salted boiling water according to package directions; drain and set aside.
Combine the cooked pasta, kidney beans, garbanzo beans, and corn in a large bowl.
In a separate small bowl, whisk together the Italian dressing, mayonnaise, chopped pimento peppers, and red pepper flakes.
Pour the prepared dressing over the pasta mixture, toss until thoroughly combined, and season with salt and pepper to taste.
Cover the salad and refrigerate for at least 2 hours before serving.

Nutritional Info (per serving)

Calories: 364 kcal

Carbohydrate: 37 g

Cholesterol: 8 mg

Fiber: 8 g

Protein: 10 g

Saturated Fat: 3 g

Sodium: 603 mg

Sugar: 6 g

Fat: 20 g

Unsaturated Fat: 0 g