Easy Pasta and Bean Salad

Quick and Easy Pasta and Bean Salad

The Spruce / Kristina Vanni

Prep: 10 mins
Cook: 5 mins
Chill: 2 hrs
Total: 2 hrs 15 mins
Servings: 6 servings
Nutrition Facts (per serving)
364 Calories
20g Fat
37g Carbs
10g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 364
% Daily Value*
Total Fat 20g 26%
Saturated Fat 3g 15%
Cholesterol 8mg 3%
Sodium 603mg 26%
Total Carbohydrate 37g 14%
Dietary Fiber 8g 28%
Total Sugars 6g
Protein 10g
Vitamin C 3mg 17%
Calcium 47mg 4%
Iron 2mg 12%
Potassium 384mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you can't decide what to bring to your next summer gathering and love pasta salads and bean salads, we have the best and easiest recipe so you can combine your favorite cold salad and make a filling, nutritious and delicious dish that everyone will love. Our vegetarian pasta and bean salad is packed with fiber-rich kidney beans and garbanzos, which combined with rotini pasta, make for a hearty and decadent salad. A light and creamy dressing made from mayonnaise and Italian salad dressing brings the ingredients together. It's a wonderful dish to make ahead and place in the fridge until it's time to eat, and it keeps well for a couple of days if covered and kept in the fridge.

This pasta-bean salad is a great recipe to experiment with and add other ingredients: Black olives, steamed broccoli, diced tomatoes, green onions, celery, cilantro, red onions, and feta cheese or other tangy cheese are all great options. Use different beans like pinto, cannellini, or black beans. Add sunflower seeds or pepitas right before serving to add some crunch.

Customize the salad to your needs and make it vegan by using vegan mayonnaise. Check the bottled Italian salad dressing, as some are dairy free and vegan, and some are not. Alternatively, make your own dressing to ensure that the dish adheres to a vegan lifestyle. Other types of pasta like penne or bow ties are also great choices. Whole-wheat and gluten-free pasta can also cater to other dietary needs.


  • 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

Steps to Make It

  1. Gather the ingredients.

    Quick and Easy Pasta and Bean Salad ingredients

    The Spruce Eats / Kristina Vanni

  2. Cook the pasta in heavily salted boiling water according to the package directions.

    Pasta cooking in a pot

    The Spruce Eats / Kristina Vanni

  3. Drain the pasta well. Set aside.

    Drained pasta in a colander

    The Spruce Eats / Kristina Vanni

  4. In a large bowl, combine the prepared pasta, kidney beans, garbanzo beans, and corn kernels.

    Bowl with bean pasta ingredients

    The Spruce Eats/ Kristina Vanni

  5. In a separate small bowl, stir together the Italian salad dressing, mayonnaise, chopped pimento peppers, and red pepper flakes.

    Italian salad dressing, mayonnaise, diced pimento peppers, and red pepper flakes in a bowl

    The Spruce Eats / Kristina Vanni

  6. Pour the dressing over the pasta mixture and lightly toss until all is well combined. Taste test and add a bit of salt if needed, and pepper, if using. Cover and place in the refrigerator for at least 2 hours before eating.

    Quick and Easy Pasta and Bean Salad in a bowl

    The Spruce Eats / Kristina Vanni

  7. Enjoy!

Other Pasta and Bean Combos

To make a successful pasta salad, you need to pick a base, your pasta shape, then add one or two types of beans and a flavor profile—your dressing—and your add-on ingredients, like vegetables, seeds, or cheese. Here are a few ideas for you to try:

  • Italian: Use bow ties, canned navy beans, chickpeas, diced tomatoes, and green peppers, and use the same dressing as in the original recipe. When ready to eat, add a few shaves of Parmesan cheese and croutons on top of each serving.
  • Mexican: Use penne, black beans, diced tomatoes, thinly sliced green and red bell peppers, canned corn, and a dressing of 1/2 cup of mayo, 1/4 cup of olive oil, 1/4 cup of apple cider vinegar, and one handful of chopped cilantro leaves. Crumble some queso fresco on top before serving.
  • Spicy: Use ziti, pinto beans, black beans, thinly sliced red bell peppers, and 1/2 cup of cilantro. To the original vinaigrette in our recipe add 1 tablespoon of hot sauce. When ready to eat, top each serving with a dollop of sour cream and a drizzle of olive oil.

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